"A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous. This recipe was actually a real chicken contest winner! Vegetables and even meat can vary according to taste, but I find squash, carrots, bell peppers, and lamb work well in this recipe. Even though the spices seem strange, the flavors are subtle but fragrant! A real favorite at home." — MYLEEN
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whole wheat couscous
whole cloves, crushed
ground dried turmeric
ground cayenne pepper
skinless, boneless chicken breast halves - chopped
1 (16 ounce) can
1 (16 ounce) can
1 (48 fluid ounce) can
carrots, cut into 1/2 inch pieces
zucchini, cut into 1/2-inch pieces
salt to taste
This is absolutely delicious and visually appealing, too! I noticed one reviewer said it was bland and another said it was watery, so I increased the spices a bit and decreased the broth to 30 ounces instead of 48. I also added a handful of golden raisins. Once you add the carrots and zucchini, cook for about 15 - 20 minutes or just until fork tender.
Not worth four stars, but better than three. It was good, but considering the wonderful spices, I found it to be somewhat bland (my daughter said it was "watery"). I think that 48 oz is way too much chicken broth, if I make it again, I will cut back the broth by at least one third, maybe even half. I also pulled the chicken out of the pot after simmering for about 15 minutes, because it was more than done, and I did not want to over-cook it (35 minutes total cook time is way too long for diced boneless chicken). I added the chicken back in after the vegetables were done. Next time, I may also consider using chicken thighs whole (with the skin and bone) to provide a richer flavor. It just lacked "oomph", but with a little work, this could be an excellent dish.
This is really a HEALING stew and has many cancer fighting ingredients and high metabolic spices (tumeric, clove, cinnamon, etc.). It is great for people fighting diabetes, cancer or just want good general health. In the recipe, I forgot that you should add about 2-3 minced garlic cloves with the onions. You can use chicken thighs, shredded chicken or mixed pieces for a more rich stew, or go without the meat and add more beans. Add more veggies of various colors. It is a great stew for fall/winter!
I made this last night for 9 people. I doubled the recipe and put everything in the crockpot. Wonderful! To give it and extra kick we added mango chutney, which complemented the dish very well. Even better the next day! This is a keeper!!! Thanks for sharing MYLEEN!
The only reason I didn't give this 5 stars is because I made a few changes. I used Chicken thighs instead of breast, and I added them whole. They end up breaking up really nicely. I was also out of cloves so I used all spice, and added garlic cloves in with the onions at the beginning. But this recipe is GREAT. Lots of nice flavors. Make sure to salt it at the end to bring out all the flavors.
Awesome recipe. I worked for years at a gourmet Moroccan recipe and my family said I out-did the restaurant. I did mix it up a bit though. First I added about five carrots and an extra zucchini two small potatoes and a large onion instead. I also added about a half cup of raisins. I didn't add the chicken because my mom's vegan but instead halved a couple cornish hens, seasoned them with the same seasonings used in the recipe, and roasted them in the oven. This made for a more pleasing presentation, I think. I increased the amount of seasonings probably by at least 30% and the extra veggies helped soak up a lot of the liquid so it wasn't too soupie. For nutritional reasons my mother suggested adding a bit of kale so I'll probably try that next time. All in all a delightful and healthy meal.
It's really good dish- However, this dish is even better the next day - because it becomes more like gravy- instead of liquidy soup. It's very tasty- I added brown sugar and raisins to sweetened it. The raisins add little bit of sweetness in the soup- Very Good with Raisins.
This came out really well. There was a bit too much liquid for the stated cooking time. I increased the simmering time at the end of the recipe by 20 minutes and the problem was solved. Using that much liquid made a nice stew-like "gravy" in the end, so I would not suggest reducing the amount.
* Percent Daily Values are based on a 2,000 calorie diet.
Moroccan Chicken and Whole Grain Couscous
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 60
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