One of Luke’s friends, Anika Balsdon, was visiting us after a 10 week program in Kelowna, BC. Anika and Luke went to high school together, and I’m sure that we’ll be seeing more of her in Sydney when we move. It was really great to get to spend some more time with her–we toured Vancouver, got some chill time, and of course made some great food! I discovered this recipe while looking for a few ways to use up some veggies in our fridge. Enjoy!

(this is a photo of the leftovers–it may not look that phenomenal, but trust me, it tastes amazing!)

Moroccan Tomato Chicken Stew + Couscous

Adapted from About.com “Quick Couscous with Chicken”

Ingredients:

• 3 chicken breasts, filetted or cut into slices
• 1 onion, sliced
• 1 carrot, sliced
• 1 medium zucchini, chopped
• 2 banana peppers
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tsp each of cumin, allspice, and sugar
• 2 c vegetable or chicken stock
• 1/4 c white wine
• 1/2 tsp hot sauce or chili pepper flakes
• 1 small can tomato paste
• 1 can drained & rinsed chick peas (garbanzo beans)
• 4 tbsp chopped fresh cilantro and / or parsley (I used ~2 tsp dry, it tasted fine)
• 1 1/2 cups couscous (quick cooking)
• salt and pepper to taste, cooking oil or butter

Heat oil on medium-high eat in a Dutch Oven (a heavy stovetop pot with a lid, as I discovered) and brown chicken, seasoning lightly with salt and pepper, remove. Saute onion, carrot, garlic, zucchini, and peppers. (If you’re trying to use up other veggies, mushrooms or green beans would also go well.) Once softened, add tomato and spices. Stir in 1/2 c stock, 1/4 c wine, and hot sauce. Cover and let simmer on medium-low for 15 minutes. Taste to make sure you like the spices–if you’re feeling adventurous, try another dash of allspice and cinnamon.

While simmering, bring stock and an extra 1/2 c water to a boil; add couscous, stir, then cover and set aside for 5 minutes, fluff with fork. Rinse and drain garbanzo beans, fry seperately in non-stick skillet with salt and pepper, dash cilantro, and a tablespoon each of cooking oil and peanut butter. Fry until golden-brown, add to veggie mixture along with the can of tomato paste after 15 minutes. Add chicken and the herbs to tomatoes and chick peas, cover and let simmer for another ~20 minutes, or until chicken is tender.

Serve with a glass of your favourite white wine! Keeps well for leftovers the next day, makes 4-5 servings.