Ingredients for Algerian Chicken Stew
- 4 cups chicken broth
- 1 chicken bouillon cube
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 1 cup fresh 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
- 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
- 1/2 red bell pepper, chopped
- generous portion of couscous
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How to Make Algerian Chicken Stew
- 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.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 8 minutes.
- Add 1 (28-ounce) can crushed tomatoes, and 2 medium zucchini (chopped). Cook for 5 minutes, or until zucchini is slightly softened.
- Stir in 1 (15-ounce) can garbanzo beans (drained and rinsed) and 1/2 red bell pepper (chopped).
- Cover and simmer for another 10-15 minutes, or until the chicken is cooked through and the flavors have melded.
- Remove bay leaves before serving. Serve the stew hot over a generous portion of couscous.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
21g
Fat
6g
Carbs
8g
