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North African Chicken Couscous Bowls
Drawing inspiration from the rich, spiced tagines of North Africa, this savory stew pairs tender chicken thighs with sweet dried figs, warm cinnamon, and earthy cumin. You'll build a deeply flavored sauce that tastes like it simmered all afternoon. Spooning the chicken over fluffy scallion couscous ensures you won't miss a single drop of the bright, citrus-laced broth. It's an incredibly satisfying meal that brings bold, warming spices right to your table.
Ingredients
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ½ teaspoon kosher or sea salt, divided
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper or crushed red pepper
- 1½ pounds skinless, boneless chicken thighs, cut into 1½-inch pieces
- 1 large onion (any type), cut into 1-inch wedges
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- ¾ cup dried figs or prunes, coarsely chopped
- 3 tablespoons tomato paste
- 4 cups Veggie Scraps Broth ( page 120 ) or low-sodium vegetable broth, divided
- 1 lemon
- 4 scallions (green onions), green and white parts, thinly sliced
- 1½ cups uncooked regular or whole-wheat couscous
Instructions
- 1Combine the cumin, cinnamon, turmeric, 1/4 teaspoon of the salt, black pepper, and cayenne pepper in a large bowl. Transfer half of this spice blend to a smaller bowl and set it aside.
- 2Place the chicken pieces and onion wedges into the large bowl with the remaining spices. Toss the mixture well to coat the ingredients evenly so every piece is seasoned.
- 3Warm the olive oil in a large stockpot or Dutch oven over medium heat. Stir in the minced garlic and the reserved spice blend, cooking and stirring constantly for 30 seconds. Stir constantly here. Garlic and dry spices burn fast and turn bitter.
- 4Transfer the seasoned chicken and onions into the pot. Cook the mixture for 5 minutes, stirring frequently, until the onions begin to soften. Stir the chopped figs and tomato paste into the pot.
- 5Pour 1 3/4 cups of the broth into the pot. Increase the heat to medium-high and bring the liquid to a boil.
- 6Lower the heat to medium-low and let the stew simmer for 15 minutes, stirring occasionally as the liquid slightly thickens. Remove the pot from the heat.
- 7Grate the lemon zest directly into the pot. Cut the lemon in half and squeeze the juice through a strainer into the stew, stirring well to combine.
- 8Pour the remaining 2 1/4 cups of broth into a medium saucepan, add the sliced scallions, and bring the mixture to a boil.
- 9Take the saucepan off the heat and stir in the couscous. Cover the pan and let it rest for 5 minutes. Add the remaining 1/4 teaspoon of salt and fluff the grains thoroughly with a fork.
- 10Divide the cooked couscous among bowls and ladle the warm chicken stew and its spiced sauce directly over the top.
Nutrition
351kcal
Calories
15g
Protein
9g
Fat
6g
Fiber
297mg
Sodium
35mg
Cholesterol
Notes
- Variation: For extra spicy heat, slice up a jalapeño pepper and add it with the figs and tomato paste. For smokier heat, add 1/2 teaspoon of smoked paprika to the spice mix.
- Sweetness: Increase the dried figs to 1 cup or whisk 1 tablespoon of honey into the simmering stew if you prefer a sweeter flavor profile.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Store the couscous and stew separately if possible so the grains don't get mushy.