Algerian Chicken Stew

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“This recipe is from "Extending the Table" and is meant to be eaten with couscous. If you prefer, substitute goat or lamb for the chicken.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large saucepan combine broth, bouillon, chopped chicken, onion, green beans, carrots, cumin, basil, garlic, bay leaves, parsley, salt and pepper.
  2. Bring to a boil; reduce heat, cover and cook about 8 minutes.
  3. Add tomatoes and zucchini and cook briefly.
  4. Add garbanzo beans and red pepper.
  5. Cover and cook until heated through.
  6. Serve over steaming bowls of couscous.

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