This is another recipe adapted from one of my favorite seasonal cookbooks, Simply in Season. Derek and I decided to add chicken since we had some on hand, but it would easily be just as good vegetarian as originally listed in the cookbook. With sweet potatoes still in abundance here in North Carolina, we are always looking for new ways to use them. Their sweetness combined with that of the peas is delicious, and the Moroccan spice combination is a welcome change from our usual repertoire.
-2 chicken breasts, bone-in and skin on, cooked (see TIP below), boned and skinned, chopped
-liberal amount olive oil
-1 medium onion, chopped
-1 tsp ginger
-1 tsp cumin
-1 tsp paprika
-3 cloves garlic, minced
-2 c broth
-3 sweet potatoes, skinned and chopped
-2 c garbanzo beans, soaked, precooked, and drained
-2 c peas
-1 c couscous
-> Heat oil in a deep pot or dutch oven over medium heat. Add onions and sauté until translucent. Add spices and garlic and sauté a few minutes more. Add liquid and then beans and potatoes. Bring to a boil, reduce heat and simmer until potatoes are fork-tender. Add peas and chicken and heat through.
Meanwhile, prepare couscous as you would rice, with two-times as much liquid as couscous. Here, we used the extra broth in which the chicken was cooked (see TIP below), making extra-flavorful couscous.
Serve chicken and vegetable mixture over couscous and enjoy.
~*TIP: To infuse your chicken with a ton of tasty flavor, cook it in broth, and/or feel free to add any saved-up vegetable peels (see TIP from previous post here) to the cooking liquid. Season with an assortment of whatever spices you think will complement the dish, such as salt, black pepper, a teensy bit of chili powder, garlic salt, and a little bit of chipotle black pepper (if you have it), used here. *~
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