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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Prepare the couscous according to package directions.

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  • Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.

  • Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

Nutrition Facts

399 calories; 6.7 g total fat; 67 mg cholesterol; 1539 mg sodium. 50.7 g carbohydrates; 33.4 g protein; Full Nutrition

Reviews (112)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/04/2006
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. Read More
(62)

Most helpful critical review

Rating: 3 stars
06/29/2005
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. Read More
(27)
147 Ratings
  • 5 star values: 79
  • 4 star values: 51
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
11/04/2006
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. Read More
(62)
Rating: 5 stars
11/04/2006
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. Read More
(62)
Rating: 5 stars
01/24/2011
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! Read More
(49)
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Rating: 5 stars
03/24/2005
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! Read More
(43)
Rating: 4 stars
08/08/2006
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. Read More
(28)
Rating: 3 stars
06/28/2005
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. Read More
(27)
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Rating: 5 stars
07/09/2009
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. Read More
(16)
Rating: 4 stars
09/26/2007
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. Read More
(13)
Rating: 4 stars
11/15/2005
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. Read More
(12)
Rating: 5 stars
06/20/2008
I made this last night and oh my gosh how wonderful. The spices were perfect giving it wonderful flavor. Even my picky 6 yr old loved it. It did have a lot of liquid but it worked for us as we used it for our bread and used the rest as a stock for soup tonight. Thanks for sharing!! Read More
(10)