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Served on a mound of couscous, with plenty of steaming broth poured over the top, this hearty Moroccan-inspired stew is a flavorful combination of chicken, chickpeas, vegetables and spices.
Often with a complex dish it's best to serve a simple wine that won't compete with the food's flavors. Here, an exuberantly fruity Beaujolais-Villages will effectively highlight the stew.
- 2 tablespoons cooking oil
- 8 chicken drumsticks
- 3 teaspoons salt, divided
- 1/4 teaspoon fresh-ground black pepper
- 1 onion, cut into thin slices
- 1 turnip, peeled and cut into 1/2-inch cubes
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1/8 teaspoon cayenne
- 6 cups water
- 3 carrots, cut into 1/4-inch slices
- 1 2/3 cups drained and rinsed canned chickpeas (one 15-ounce can)
- 1/2 cup packed flat-leaf parsley leaves
- 1 1/3 cups couscous
In a large deep frying pan or Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of the salt and the black pepper. Put the chicken in the pan and brown well, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to moderately low.
Add the onion and turnip and cook, stirring occasionally, for 3 minutes. Stir in the tomato paste, paprika, cumin, cayenne and 2 1/4 teaspoons of the salt. Cook, stirring, for 1 minute. Stir in 4 cups of the water and the carrots. Add the chicken and bring to a simmer. Cover and cook, stirring the mixture two or three times, until the chicken and vegetables are almost done, about 20 minutes. Stir in the chickpeas and the parsley and simmer until the chicken and vegetables are done, about 5 minutes longer.
Meanwhile, in a medium saucepan, bring the remaining 2 cups water to a boil. Add the remaining 1/4 teaspoon salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork. Serve the stew with its broth over the couscous.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
782 calories; 17g total fat; 95mg cholesterol; 1932mg sodium; 107g carbohydrates; 21g fiber; 51g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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