Description
A hearty and flavorful North African-inspired dish made with tender chicken, fresh vegetables, aromatic spices, and fluffy couscous. Perfect for a comforting and nutritious meal.
Ingredients
- 1 whole chicken (about 3.5 to 4 lbs), cut into 8 pieces
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper (optional)
- 1/4 tsp saffron threads, crumbled (optional)
- 6 cups chicken broth or water
- 2 carrots, peeled and sliced
- 2 zucchinis, sliced
- 1 small turnip, peeled and chopped
- 1 small eggplant, chopped
- 1 can (15 oz) chickpeas, drained
- 1/2 head green cabbage, cut into wedges
- 2 cups couscous
- 2 tbsp butter or olive oil for couscous
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté until soft and translucent, about 5 minutes.
- Add garlic, turmeric, cumin, cinnamon, paprika, cayenne, salt, pepper, and saffron (if using). Cook for 1 minute, stirring to coat the onions in the spices.
- Add chicken pieces and brown on all sides, about 8–10 minutes.
- Add chicken broth or water to the pot, bringing the liquid to a simmer. Cover and cook for 30 minutes.
- Add carrots, turnip, and chickpeas. Simmer for another 15 minutes.
- Add zucchini, eggplant, and cabbage. Cover and simmer for 20–25 minutes more, until all vegetables and chicken are tender.
- Meanwhile, prepare couscous according to package instructions. Fluff with fork and mix in butter or olive oil.
- Serve chicken and vegetables over a bed of couscous, spooning broth on top to moisten as desired.
Notes
- You can substitute bone-in chicken thighs or legs if you prefer dark meat.
- Adjust the spice level to your preference by reducing or increasing cayenne pepper.
- Leftovers keep well in the refrigerator for up to 3 days.
- Saffron adds authentic flavor but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 95mg
