Spicy Moroccan Stew

This dish is delicious alone, or served the way we like it best, with piping hot couscous.

Preparation time: 30 minutes
Cooking time: 40 minutes
Makes: 4 servings

Ingredients:

• 230g peeled baby carrots (half 16-ounce package)
• 2 tbsps all-purpose flour
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground red pepper (cayenne)
• 1/4 tsp coarsely ground black pepper
• 1/8 tsp ground cinnamon
• 3/4 tsp salt
• 8 medium bone-in chicken thighs (2 pounds), skin removed
• 1 tbsp vegetable oil
• 1 medium onion, sliced
• 1 pound zucchini (2 medium), cut lengthwise in half, then crosswise into 1/4-inch-thick slices
• 1/4 cup water
• 1 can (800g) tomatoes in pureé
• 1-1/3 tbsps Fibresure
• 1 can (430g-530g) chick peas, rinsed and drained
• 1 package (280g) couscous (Moroccan pasta)
• 1 cup packed fresh coriander leaves, chopped

Directions:

In 10-inch frying pan, heat 1 inch water to boiling over high heat. Add carrots; heat to boiling. Reduce heat to low; cover and simmer until carrots are just tender-crisp, 5 minutes.

Drain carrots; set aside.

Meanwhile, in large zip-tight plastic bag, combine flour, cumin, coriander, ground red pepper, black pepper, cinnamon, and 1/2 tsp salt. Add chicken and toss with flour mixture until coated.

In non-stick 12-inch frying pan, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. Transfer to large bowl.

Reduce heat to medium. Add onion, zucchini, and remaining 1/4 tsp salt to frying pan; cook, stirring occasionally, until onion is lightly browned, 8 to 10 minutes. Add carrots and water, and cook 5 minutes longer.

Add tomatoes with pureé, Fibresure, chick peas, and chicken to frying pan; heat to boiling over medium-high heat, stirring and breaking up tomatoes with side of spoon. Reduce heat to medium-low; cover and simmer until chicken loses its pink colour throughout, 10 minutes.

Meanwhile, prepare couscous as label directs.

To serve, spoon couscous onto large platter; top with chicken mixture. Sprinkle with coriander leaves.

Per serving:

About 465 calories (23 percent calories from fat), 38g protein, 53g carbohydrate, 12g total fat (2g saturated), 1,110mg cholesterol, 1,540mg sodium, 12g fibre.