How do you take plain chicken and vegetables and make them into something lively and delicious? And how do you make it easy by making it in one stock pot? Like this…
CHICKEN and VEGETABLES with COUSCOUS
1 T olive oil
2 to 2 ½ lbs boneless, skinless chicken breasts, cut into 1 x 3 inch strips
1 large onion, chopped coarse
2 garlic cloves, minced
1 – 15 oz can garbanzo beans, drained
1 – 15 oz can diced tomatoes in rich juice
½ cup dried currants (or raisins)
3 bay leaves
6 inches stick cinnamon (or ½ t ground cinnamon)
1 T chili powder
1 t ground ginger
2 t ground cumin
2 t chicken base (such as Better Than Bouillon)
2 t brown sugar
1 t salt (or to taste)
6 cups fresh vegetables, sliced (such as carrots in 1/4 inch slices, celery in 1/2 inch slices and cabbage in 1 inch wide shreds)*
1 box couscous (such as Near East)
In a stock pot or Dutch oven, cook chicken pieces in olive oil for about 5 minutes. Add onion and garlic. Continue to cook and stir occasionally until chicken is just cooked through and onion is tender. Stir in garbanzo beans, tomatoes, currants, bay leaves, cinnamon, chili powder, ginger, cumin, chicken base, brown sugar and salt. Stir in vegetables. Heat until bubbling, then reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. Discard bay leaves and cinnamon sticks.
Meanwhile prepare couscous according to package directions. Serve chicken mixture over couscous.
Note: You will have plenty of chicken mixture for another meal of leftovers. Just make a new box of couscous.
*More vegetable options : zucchini, mild bell peppers, turnips.
P.S. This recipe is chock-full of nutritious goodness but I’ve never told my family that and this gets consumed down to the last slice of carrot!