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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large, heavy-bottomed pot over medium-high heat. Add chicken and cook for 2 minutes per side, until browned. Remove to a plate and reserve.
Add onion and cook for 3 minutes, stirring occasionally. Reduce heat if onions start to burn. Stir in potatoes, carrots, broth, cinnamon, cumin and cayenne. Simmer, covered, on medium heat for 10 minutes. Add zucchini, chickpeas, 1/4 teaspoon salt and reserved chicken. Simmer, covered, for an additional 12 to 14 minutes or until vegetables are tender. Stir occasionally.
Serve stew over cooked couscous. Sprinkle with 1/8 teaspoon salt before serving.