Chicken Stew Recipe Served with Couscous

This simple chicken stew recipe is a variation of the traditional North African stew that is served with couscous. Using tinned chick-peas and instant couscous, this simple chicken recipe enables you to have a wholesome meal on the table in under 35 minutes. Couscous is rather dry and needs a thin sauce to moisten it adequately hence this chicken stew recipe is only thickened by the tomatoes and starch from the tinned chick-peas.

I prefer using whole wheat couscous since it is a healthier option, but this quick and easy chicken stew recipe works just as well served with "white" couscous.

Preparation Time: 10 min
Cooking time: 20 min
No. of servings: 4

Ingredients

For the stew

• 4 skinless, boneless chicken breasts cut into bite-size chunks
• 1 large onion chopped
• 2 medium sized carrots peeled and diced
• 4 baby marrows sliced
• 1 green pepper cored, seeded and chopped
• 2 medium tomatoes skinned and chopped
• 2 sticks celery chopped
• 1 tin (400g or 14 ounces) chick-peas drained
• 1 cup chicken stock
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried
• 1 teaspoon chopped fresh parsley or ½ teaspoon dried
• 12 black pepper corns
• ½ teaspoon cayene pepper (optional)
• 1-2 tablespoons olive oil
• salt and black pepper to taste

For the couscous (or follow the package instructions)

• 1 cup (250ml, 8 3/4 fluid ounces) dry instant couscous
• 1 scant cup (just less than above measure) water
• 1 tablespoon olive oil
• a lump of butter
• salt to taste

Garnish
Fresh parsley leaves roughly chopped

Method

For the Stew

1. Heat the oil in a good sized saucepan and gently fry the onions until they are transparent.
2. Add the chicken and fry until it is coloured all over.
3. Add the rest of the ingredients, except the chick-peas to the pan, season with salt and pepper.
4. Turn down the heat and let simmer for about 15 minutes.
5. Add the chick-peas and simmer for another 5 minutes, prepare the couscous at this stage.


For the couscous (or follow the package instructions)

1. Combine the water, salt and olive oil in a saucepan and bring to the boil.
2. Remove from the heat and add the couscous. Stir once to make sure all the grains are moistened.
3. Cover and leave for 5 minutes to absorb the water.
4. Return to a low heat, add the butter and fluff with a fork to separate the grains until the butter is melted.


6. Tip the couscous into a warmed serving platter, spoon the chicken stew on top, garnish with the parsley and serve.

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