Moroccan-Spiced Chicken & Vegetable Stew with Lemon Pepper & Parsley Couscous
1 lb (3-4) boneless skinless chicken tenders
1/4 cup Catalina dressing (my secret marinade shortcut! ssshhh, it's really awesome!)
1 tsp cumin
1 tsp smoked paprika
1 tsp red pepper flakes
a pinch of allspice
a pinch of cinnamon
1/4 tsp curry powder
2 tblsp olive oil
Cut chicken tenders into 1" pieces and place in ziploc bag. Add remaining ingredients and seal bag. Massage the bag to work the ingredients all together with the chicken. Let marinate in the fridge for at least 1 hour.
1/2 red onion chopped
2 cloves garlic minced
a handful of baby carrots
1 can of garbanzo beans drained & rinsed
1 can of fire-roasted diced tomatoes
About 2 cups of vegetable or chicken broth
1 small zucchini halved & sliced into 1/2" thick pieces
salt & pepper to taste
2 tblsp olive oil
Heat the olive oil in a large deep skillet until shimmering. Add the onions and carrots and saute until onions are starting to soften. Lower heat to a simmer and add garlic. Let sweat until carrots start to soften. Add the marinated chicken and continue to saute, turning the chicken to cook on all sides for a few minutes. Add the garbanzo beans and the tomatoes and stir. Sprinkle in a pinch of kosher salt and a few grinds of black pepper then add enough broth to cover. Bring to a simmer then cover. After a good 10 minutes remove the lid and stir. Taste and if needed add more seasoning to your liking. I added a bit more cumin & paprika but that's me;) Add the zucchini and stir to incorporate. Simmer until the vegetables are tender and chicken is thoroughly cooked.
Lemon Pepper and Parsley Couscous
1/2 cup of couscous
1/2 cup of water
pinch of kosher salt
1/2 tsp lemon pepper
1 handful of fresh flat-leaf parsley (or cilantro) chopped
Bring the water to a boil then add the salt, lemon pepper, 1 TBLSP of the chopped parsley or cilantro and couscous. Remove from the heat and give a stir to mix it all up and cover tightly. Wait at least 5 minutes then uncover and fluff with a fork.
Spoon about half the couscous into a big soup bowl then top with a generous helping of the stew. Garnish with a dollop of Greek yogurt or sour cream and sprinkle some of the remaining parsley over the top.