Moroccan Chicken Curry with Couscous
Ingredients
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4 tablespoons
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peanut oil
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2 to 3 pounds
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boneless chicken cut into 2-inch cubes
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10 cups
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chicken stock
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1 large
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onion, chopped
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2 red
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bell peppers, seeded and chopped
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2 celery
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stalks, chopped
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4 cloves
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garlic, minced
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1 tablespoon
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ginger, minced
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1 tablespoon
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white sugar
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2 teaspoons
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kosher salt
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2 teaspoons
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ground curry
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1-1/2 teaspoons ground coriander seeds
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1 teaspoons
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turmeric
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1/2 teaspoon
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gound black pepper
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1/4 teaspoon
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ground cinnamon
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1-1/2 pounds
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butter nut squash, peeled, seeded, and cut into 1-inch cubes
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1 zucchini
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halved lengthwise and cut into 1-inch cubes
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1 cup
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shelled fresh fava beans
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1/2 cup
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unclooked couscous
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1 bunch
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fresh kale, stemmed and chopped
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1/2 cup
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fresh cilantro, chopped
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Cooking Instructions
Heat 2 tablespoons of oil in a large stockpot over medium heat. Add the chicken and brown on all sides. Add the stock, bring to a boil, reduce heat, and simmer for 10 minutes or until the chicken is cooked through. Remove the chicken with a slotted spoon, reserving cooking stock.
Heat 2 tablespoons of oil in the empty stock pot over medium heat. Add the inion, bell peppers, celery, garlic, ginger, and cook for 4 minutes, until onion is tender. Add the sugar, salt, curry, coriander, turmeric, pepper, and cinnamon and stir to coat vegetables. Add the chicken, reserved stock, and butternut squash. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
Stir in the zucchini, fava beans, and couscous, cover, and simmer for 2 minutes.
Remove from heat, stir in kale and allow to stand for 5 minutes. To serve, ladle into bowls and top with chopped cilantro.
Equipment List
