1. Brown chicken on one side in hot oil in a dutch oven for 7 minutes. 2. Turn chicken, add onion and garlic. 3. Cook about 8 minutes more or till chicken is brown and onion is tender. 4. Drain off fat. 5. Stir in garbanzo beans, tomato puree, undrained tomatoes, raisins, water, bay leaves, cinnamon, chili powder, ginger, and cumin. 6. Stir in carrots, celery, zucchini, and green pepper, bringing to a boil. 7. Reduce heat, cover and simmer about 30 minutes or until chicken and vegetables are tender. 8. Discard bay leaves and cinnamon stick. 9. Meanwhile, stir couscous into 1 cup boiling water. 10. Remove from heat; let stand for 3 to 4 minutes or just till liquid is absorbed. 11. Mound couscous on a serving platter, top with chicken and veggies. ---------------------------------------------------------------------------
Nutrition
Ingredients
