|
Ingredients
- 1kg chicken (about 3 pounds for those in the US) cut into small serving sized pieces
- Salt and pepper to taste
- 3 garlic cloves, minced
- 2 Tbsp cooking oil
- 1 tsp ground cumin
- 1 onion, sliced
- 1 tsp ground allspice
- 1 large carrot, diced
- 1 can (28 ounces for those with no metric system) whole peeled tomatoes, drained and chopped
- 2 cups defatted chicken broth or vegetable stock, divided
- 1/4 cup Hatton Estate EC2 Chardonnay
- 1/2 tsp dried red chilli flakes, or hot pepper sauce
- 2 small zucchini, diced
- 3 Tbsp tomato paste
- 1 can (15 ounces) cooked chick peas, rinsed and drained
- 3 Tbsp chopped fresh parsley, divided
- 1 Tbsp butter (optional)
- 1-1/2 cups couscous
-
Liquid pepper sauce
Instructions
Rinse chicken, pat dry, and season with salt and pepper. Heat oil in large casserole or Dutch oven, brown chicken, and remove; add onion, carrot, and garlic and sauté until softened. Add tomatoes, cumin, and allspice and cook for 5 minutes, stirring; stir in 1/2 cup chicken broth, yummy Hatton Estate wine, and red chilli flakes and return chicken to casserole.
Cover and simmer 15 minutes; add zucchini and simmer until chicken is tender (20 to 30 minutes more). Stir in tomato paste, add chic peas and half the chopped parsley, heat through.
While chicken is simmering, bring remaining chicken broth (and butter if you are using it) to a boil and add couscous; stir well, cover and remove from heat. Let couscous stand 5 minutes, fluff with fork, and spoon onto serving platter.
Arrange chicken and vegetables around it, pour some sauce over the top, and garnish with remaining parsley. Serve with hot pepper sauce and eat. Yum.
Will feed 6 to 8 people, so hit print and feed the masses.
To order online CLICK HERE
|
Hatton Estate EC2 Chardonnay 2005
Delicious. Get cooking.
Click here to order EC2
Order Now
|