Algerian Chicken Stew

luvinlif2k's Note:

This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 6

• 3 cups chicken broth
• 1 chicken bouillon cube
• 2 cups cooked chicken , chopped
• 1 medium onion , chopped
• 2 cups fresh green beans , cut
• 2 carrots , sliced
• 1 teaspoon ground cumin
• 1 teaspoon basil
• 1 garlic clove , minced (optional)
• 2 bay leaves (optional)
• ½ teaspoon dried parsley (optional)
• salt
• pepper
• 2 medium tomatoes , chopped
• 2 small zucchini , sliced (or 1 medium)
• 1 (16 ounce) can garbanzo beans , drained (also known as chick-peas)
• ¼ teaspoon ground red pepper (to taste)

Directions:

1. In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
2. Bring to a boil; reduce heat, cover and cook about 8 minutes.
3. Add tomatoes and zucchini and cook briefly.
4. Add garbanzo beans and red pepper.
5. Cover and cook until heated through.
6. Serve over steaming bowls of couscous.

Reviews

[Bungy]

This was very tasty for such a simple dish. I have made it twice, and the second time I substituted canned tomatoes with juice for the fresh ones, with a little less stock. Not as distinctive, but still delicious.