This tasty dish combines chicken, an assortment of the best root vegetables, and an aromatic broth to create an amazing stew served over couscous.
Oxmoor House SEPTEMBER 2012
1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in salt and next 5 ingredients (through cinnamon sticks); cook 30 seconds. Stir in tomato paste. Stir in chicken broth and tomatoes; bring to a boil. Stir in chicken and next 3 ingredients (through parsnip). Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in raisins, and cook 5 minutes or until vegetables are tender and chicken is done. Discard cinnamon sticks.
2. Spoon 1/2 cup couscous into each of 6 bowls. Ladle 1 cup stew evenly over couscous. Sprinkle with parsley.
Tip: Do yourself a favor and prep all your ingredients first. It saves so much time and makes the recipe come together in a snap.
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