1-2 Tbsp. olive oil
1 1/2 # boneless, skinless chicken thighs
1 medium onion, chopped
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1/2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne(or to taste)
1/2 tsp. ground turmeric
1 1/2 cups low sodium chicken stock
1 1/2 cups tomato puree
1 15 oz. can chick peas, drained and rinsed
1 medium zucchini, sliced in rounds(1/4 inch thick)
3 Tbsp. fresh parlsey, chopped
1 Tbsp. fresh lemon juice
4 cups cooked couscous
salt and pepper to taste
Flour for dredging
Heat a large skillet over medium heat. Add the olive oil. Season the chicken pieces with salt and pepper. Dredge in the flour and shake off any excess. Add the chicken to the hot skillet and brown on both sides(about 5 minutes on each side). Remove from pan and set aside. Drain most of the excess fat in the pan.
Lower the heat a bit, add the onion and cook for about 5 minutes or until soft.. Add more oil if too dry. Add the garlic, ginger and the spices. Stir for about 1 minute. Add the chicken broth and stir with a wooden spoon to remove any browned bits that have acculumated. Add the tomato puree along with the chicken and the chick peas. Bring to a simmer and then cover and let cook on low heat for 30 minutes. Add the zucchini and continue cooking until the zucchini is tender(about 10 minutes). Add the lemon juice and stir.
Serve over the couscous and topped with parsley.
Couscous cooks very quicky so it is easy to time this meal. Feel free to use bone-in chicken if preferred and/or white meat. Again, I prefer the flavor of dark meat.