Pass It On - Moroccan Stewed Chicken with Couscous

This week's recipe was a huge success at the Miller-Hage household. Not only is this super easy to make, but you cook it in one pot, so hardly any cleanup! My favourite part was the couscous with the pinenuts, sultanas, and coriander. It was so tasty that I think I'd make it again just on it's own for lunch.

Enjoy the recipe!

Moroccan Stewed Chicken with Couscous (from Women's Health magazine...Aussie version)
    Cook time: 20 minutes

500g boneless, skinless chicken thighs
1 large zucchini, cut into cubes
1 can (400g) diced tomatoes
1 can (400g) chickpeas
1 cup chicken stock or water
1/2 tsp. cayenne pepper
1 tsp. ground cumin
1/2 tsp ground cinnamon
1/2 tbsp. olive oil

Couscous
1/2 cup couscous
2 tbsp. sultanas
2 tbsp. toasted pinenuts
1/4 cup chopped coriander

1. Place oil in a large saute pan or wide pot over medium-high heat.
2. Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes per side. Add zucchini and continue cooking, stirring often.
3. When zucchini pieces have browned lightly, add chickpeas, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste with more salt and pepper; garnish with chopped coriander.
4. Cook 1/2 cup couscous according to package directions and mix with 2 tbsp. sultanas, 2 tbsp. toasted pinenuts, and 1/4 cup chopped coriander.