Moroccan Chicken and Summer Squash Couscous
This is a Moroccan style soup/stew intended to ladle over prepared couscous (tiny grain-like pasta made from semolina). You may prepare the couscous however the company suggests, but a Moroccan would steam it over the bubbling stew as it cooked for several hours and deftly fluff it with water from time to time until it was cooked. I just cook it on the stove top and fluff before serving.
This is a Moroccan style soup/stew intended to ladle over prepared couscous (tiny grain-like pasta made from semolina). You may prepare the couscous however the company suggests, but a Moroccan would steam it over the bubbling stew as it cooked for several hours and deftly fluff it with water from time to time until it was cooked. I just cook it on the stove top and fluff before serving.
- 1 tablespoon ground cumin
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 2 cloves garlic chopped
- 1 tablespoon fresh ginger grated
- 2 1/2-3 pounds chicken thighs and legs 8 pieces of bone in, skin on chicken
- 1 large onion chopped in large slices
- 1/2 cup tomato diced
- 1 teaspoon tumeric
- 1 teaspoon kosher salt use some to season your chicken pieces and the remainder will go in your soup pot- adjust to your own taste as the stew cooks
- 1 whole fresh lemon quartered, peel included
- 1/2 bunch fresh cilantro tie in a bundle with string
- 2 large carrots chopped into large bite sized pieces
- 1 whole kohlrabi chopped in large bite sized pieces
- 1 small pepper, jalapeno using one in this volume will not impart heat, only flavor. use two if you prefer heat.
- 3 cups summer squash patty pans, yellow squash and/or zucchini quartered into large bite sized pieces
- water boiling hot and enough to cover your stew
- Carbohydrate 13.8197308173189 g
- Cholesterol 168.9184 mg
- Fat 32.4081934998808 g
- Fiber 5.35816235079993 g
- Protein 37.6998859799206 g
- Saturated Fat 9.06842266225354 g
- Serving Size 1 1 Serving (403g)
- Sodium 381.089785163725 mg
- Sugar 8.46156846651895 g
- Trans Fat 2.13811307180524 g
- Calories 492 calories
Step-by-step
- Heat a kettle full of water to boil.
- Season the chicken and brown in a deep skillet with the olive oil. Cook it in batches and as the meat is ready place in a large soup pot.
- Pour off the fat in skillet- reserving a tablespoon oil/chicken fat and return to heat. Sauté the onion, garlic, tomatoes, and all your spices until onions are soft. 5 Minutes.
- Add the remaining ingredients (reserving only the squash- to be added within the last half hour of cooking) to the soup pot and pour the boiling water over to cover. Simmer for approximately 2 hours or until chicken is falling from the bone.
- Adjust the seasonings to your liking.
- Add the Summer Squash within the last half hour.
- Prepare Cous Cous, fluff with a small amount of olive oil.
- When dishing out servings, avoid giving folks the 4 pieces of lemon and the cilantro bundle. One lucky soul gets the jalapeño!
A Taste of Morocco: My Simple Chicken and Summer Squash Couscous
As a busy working mom, finding time to cook elaborate meals can feel like a Herculean task. Weekends often disappear in a whirlwind of errands, family time, and the never-ending to-do list. But I firmly believe that even amidst the chaos, we can still enjoy delicious, nourishing meals. This Moroccan Chicken and Summer Squash Couscous recipe is a perfect example of that. It's flavorful, comforting, and surprisingly easy to make, even on a weeknight.
The inspiration for this dish came from a recent trip to Marrakech. I was captivated by the vibrant spices, the aromatic tagines simmering on every corner, and the warm hospitality of the people. The bustling souks overflowed with fresh produce, a sensory feast that ignited my imagination. This recipe is my attempt to capture a little bit of that Moroccan magic in my own kitchen. It’s a simplified version, perfect for those of us who don’t have hours to spend over a simmering pot, but it still delivers the authentic depth of flavour that Moroccan cuisine is known for.
The beauty of this dish lies in its simplicity and versatility. I often adjust the vegetables depending on what’s fresh at the market – sometimes I add chickpeas or green beans for extra heartiness. Feel free to experiment with your favourite spices too. A little more cumin or a dash of harissa paste can add a unique twist to the flavour profile. And don’t be afraid to play around with the level of spiciness – I sometimes use a whole jalapeño for an extra kick, while other times I opt for a milder pepper for a more subtle flavour.
One of my favourite things about this recipe is how it brings the family together. The aromatic spices fill the kitchen with a warm, inviting scent, creating a cozy atmosphere as the stew simmers on the stove. The vibrant colours of the chicken, squash, and carrots are a feast for the eyes, adding to the overall appeal of the dish. And of course, the taste? It's simply divine! The tender chicken, the subtly sweet squash, and the fragrant spices combine to create a symphony of flavours that will tantalize your taste buds.
This Moroccan Chicken and Summer Squash Couscous isn’t just a meal; it’s an experience. It’s a journey to the bustling souks of Marrakech, a comforting hug on a chilly evening, a celebration of simple ingredients transformed into something truly special. It’s a reminder that even amidst the hustle and bustle of everyday life, we can always find time to nourish our bodies and souls with delicious, home-cooked food.
So, gather your ingredients, put on some relaxing music, and let the delicious aromas transport you to a faraway land. Even if you're only in your own kitchen, you’ll feel the warmth and hospitality of Morocco in every bite. And who knows, maybe this simple dish will inspire you to plan your own Moroccan adventure someday!
Tips and Variations:
- For a richer flavour, marinate the chicken in a mixture of olive oil, lemon juice, and spices for at least 30 minutes before cooking.
- If you don't have patty pan squash, feel free to substitute with other summer squash varieties like zucchini or yellow squash.
- Add a handful of dried apricots or raisins for a touch of sweetness.
- Serve with a dollop of plain yogurt or a sprinkle of fresh herbs for added flavour and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
Enjoy!
