African Chicken Stew Recipe

Ingredients for African Chicken Stew

• Fresh Cilantro
• Fresh Parsley
• 1/4 cup slivered almonds
• Garlic Clove
• Olive Oil
• Kosher Salt
• a pinch of cayenne pepper
• 3 1/3 cups chicken broth
• 1 cup couscous
• Fresh Ground Black Pepper
• Vegetable Oil
• Unsalted Butter
• Chicken Thighs
• Ground Cumin
• 1/2 teaspoon paprika
• 1 cup chopped carrots
• Red Onion
• Apple Cider Vinegar
• Lemon, Zest Of
• Pesto Sauce

How to Make African Chicken Stew

1. **Tunisian Pesto:**
2. 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.
3. Add 1/3 cup olive oil and process until smooth.
4. Stir in 1/2 teaspoon salt and a pinch of cayenne pepper.
5. 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.
6. **Chicken Stew:**
7. In a saucepan, bring 1 1/2 cups chicken broth to a boil over high heat.
8. Stir in 1 cup couscous, 1 teaspoon salt, and pepper to taste.
9. Cover, remove from heat, and set aside.
10. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
11. Season 1.5 lbs boneless, skinless chicken thighs with 1 teaspoon salt, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and pepper to taste.
12. Add chicken to the pot and cook, stirring occasionally, until browned on all sides (about 5 minutes).
13. 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.
14. Reduce heat to a simmer, cover, and cook until chicken is cooked through and carrots are tender (about 8 minutes).
15. Stir in 1/3 cup Tunisian pesto.
16. Fluff the couscous with a fork.
17. Mound couscous in 4 bowls and spoon chicken stew over each serving.