Rating: 2 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Jennifer Kirk writes that this spiced chicken and vegetable dish is her family's idea of comfort food.

Jennifer Kirk, Tucson, Arizona
This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse chicken and pat dry; cut chicken into 1-inch chunks and sprinkle with about 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch frying pan (with 2- inch-high sides) or a 6-quart pan over medium-high heat. Add chicken and stir often until browned on the outside but still slightly pink in the center (cut to test), 3 to 4 minutes. Transfer chicken to a plate and add remaining tablespoon oil to frying pan.

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  • Add onion and garlic to pan and stir often until onion is limp, about 5 minutes. Stir in cumin, coriander, turmeric, and cayenne and cook until spices are fragrant, about 1 minute. Add cauliflower, carrots, and chicken broth; bring to a boil. Lower heat, cover, and simmer until carrots are slightly tender when pierced, 10 minutes. Stir in bell pepper, zucchini, and tomatoes and simmer, uncovered, until zucchini is tender when pierced, 8 to 10 minutes longer. Add salt and pepper to taste.

  • Meanwhile, in a 3- to 4-quart pan over high heat, bring 2 cups water to a boil. Remove from heat, stir in couscous, cover, and let stand until water is absorbed, about 5 minutes.

  • Fluff couscous with fork and spoon onto a large serving platter. Spoon chicken and vegetables over couscous and sprinkle cilantro over the top.

Nutrition Facts

386 calories; calories from fat 15%; protein 29g; fat 6.4g; saturated fat 1g; carbohydrates 53g; fiber 5.5g; sodium 362mg; cholesterol 44mg.
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