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Moroccan Chicken Curry with Couscous

Moroccan Chicken Curry with Couscous


4 tablespoons peanut oil
2 to 3 pounds boneless chicken cut into 2-inch cubes
10 cups chicken stock
1 large onion, chopped
2 red bell peppers, seeded and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon white sugar
2 teaspoons kosher salt
2 teaspoons ground curry
  1-1/2 teaspoons ground coriander seeds
1 teaspoons turmeric
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chefs spice Options

1/2 teaspoon gound black pepper
1/4 teaspoon ground cinnamon
1-1/2 pounds butter nut squash, peeled, seeded, and cut into 1-inch cubes
1 zucchini halved lengthwise and cut into 1-inch cubes
1 cup shelled fresh fava beans
1/2 cup unclooked couscous
1 bunch fresh kale, stemmed and chopped
1/2 cup fresh cilantro, chopped

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 onion, 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

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