Ingredientes para African Chicken Stew
- 1 cup packed fresh cilantro
- 1/2 cup packed fresh parsley
- 1/4 cup slivered almonds
- 2 cloves garlic
- 1 cup plus 1 tablespoon olive oil
- 2 1/2 teaspoons salt
- 1 pinch cayenne pepper
- 3 1/6 cups chicken broth
- 1 cup couscous
- freshly ground black pepper, to taste
- vegetable oil
- 1 tablespoon butter
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 cup chopped carrots
- 1/2 cup chopped onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon zest
- 1/3 cup Tunisian pesto
- 2 tablespoons white wine vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this African Chicken Stew? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar African Chicken Stew
- **Tunisian Pesto:**
- Combine 1 cup packed cilantro, 1/2 cup packed parsley, 1/4 cup slivered almonds, and 2 cloves garlic in a food processor. Pulse until coarsely chopped.
- Add 1/3 cup olive oil and process until smooth.
- Stir in 1/2 teaspoon salt and a pinch of cayenne pepper.
- For immediate use, add the remaining 2/3 cup olive oil and pulse until smooth. If freezing, transfer to an airtight container, pour remaining oil on top, and freeze for up to 3 months.
- **Chicken Stew:**
- In a saucepan, bring 1 1/2 cups chicken broth to a boil over high heat.
- Stir in 1 cup couscous, 1 teaspoon salt, and pepper to taste.
- Cover, remove from heat, and set aside.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
- Season 1.5 lbs boneless, skinless chicken thighs with 1 teaspoon salt, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and pepper to taste.
- Add chicken to the pot and cook, stirring occasionally, until browned on all sides (about 5 minutes).
- Add 1 cup chopped carrots, 1/2 cup chopped onion, 1 2/3 cups chicken broth, 2 tablespoons white wine vinegar, and 1 tablespoon lemon zest. Bring to a boil.
- Reduce heat to a simmer, cover, and cook until chicken is cooked through and carrots are tender (about 8 minutes).
- Stir in 1/3 cup Tunisian pesto.
- Fluff the couscous with a fork.
- Mound couscous in 4 bowls and spoon chicken stew over each serving.
Nutrition Information (Approximate per serving)
Sodium
141 g
Sugar
14g
Fat
63g
Carbs
14g
