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Chicken Stew with Chickpeas and Couscous
Chicken Stew with Chickpeas and Couscous

Chicken Stew with Chickpeas and Couscous

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Cook Minutes 1 Hr 1 Min
Prep : 5 Min Cook: 56 Min
This hearty stew recipe, featuring chicken and chickpeas, is the perfect dish to satisfy your hunger. Cooking the chicken on the bone leads to more flavourful and juicy meat and delicious couscous soaks up all of the savoury broth.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1-1/2 lb. (675 g) bone-in chicken pieces (drumsticks, thighs)
1 clove garlic, peeled
2 Tbsp. minced gingerroot
3 carrots, diced
1 can (19 fl oz/540 mL) chickpeas (garbanzo beans), rinsed
1-1/4 cup diced tomatoes
1/4 cup Kraft Zesty Italian Dressing
2-2/3 cup hot cooked couscous
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Heat oil in Dutch oven on medium-high heat. Add chicken pieces in two batches, cooking 6 to 8 min. or until browned on both sides. Remove chicken and set aside.
Step 3
Pour off all but 1 Tbsp. fat from dish; add remaining ingredients except couscous. Bring to a boil; simmer for 10 min.
Step 4
Add chicken back to dish. Cover; bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.
Kraft Kitchen Tips!
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Special Extra
Serve with fresh cilantro or parsley for a pop of colour.
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Substitute
Substitute hot cooked long-grain white rice for the couscous.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
530
Calories From Fat
0
% Daily Value
Fat 16 g
Saturated fat 3 g
15 %
Cholesterol 70 mg
Sodium 560 mg
23 %
Carbohydrate 61 g
Fibre 9 g
Sugars 7 g
Protein 33 g
Vitamin A
80 %
Vitamin C
30 %
Calcium
10 %
Iron
25 %
Servings
4 servings, 1/4 recipe (505 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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