Algerian Chicken Stew Recipe

Ingredients for Algerian Chicken Stew

• Chicken Broth
• Chicken Bouillon Cube
• Cooked Chicken
• 1 large onion (chopped)
• Fresh Green Beans
• 1 cup carrots (peeled and chopped)
• Ground Cumin
• 1 tablespoon dried basil
• Garlic Clove
• 2 bay leaves
• Dried Parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (28-ounce) can crushed tomatoes
• 2 medium zucchini (chopped)
• 1 (15-ounce) can garbanzo beans (drained and rinsed)
• Ground Red Pepper

How to Make Algerian Chicken Stew

1. In a large saucepan (at least 6-quart), combine 4 cups chicken broth, 1 chicken bouillon cube, 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 1 large onion (chopped), 1 cup green beans (trimmed and halved), 1 cup carrots (peeled and chopped), 2 teaspoons ground cumin, 1 tablespoon dried basil, 4 cloves garlic (minced), 2 bay leaves, 1/4 cup chopped fresh parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce heat to low, cover, and simmer for 8 minutes.
4. Add 1 (28-ounce) can crushed tomatoes, and 2 medium zucchini (chopped). Cook for 5 minutes, or until zucchini is slightly softened.
5. Stir in 1 (15-ounce) can garbanzo beans (drained and rinsed) and 1/2 red bell pepper (chopped).
6. Cover and simmer for another 10-15 minutes, or until the chicken is cooked through and the flavors have melded.
7. Remove bay leaves before serving. Serve the stew hot over a generous portion of couscous.