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2 tablespoons olive or vegetable oil
2 1/2 pounds cut-up -- (1/2 to 3) broiler- fryer chicken
1 cup water
2 teaspoons ground coriander
1 1/2 teaspoons salt
1 teaspoon chicken bouillon granules
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground turmeric
4 small carrots -- cut into 2-inch pieces
2 medium onions -- sliced
2 medium turnips -- cut into fourths
2 cloves garlic -- finely chopped
3 medium zucchini -- cut into 1/4-inch slices
1 can garbanzo beans -- (15 ounces) drained
Heat oil in Dutch oven until hot. Cook chicken in oil over medium heat about 15 minutes or until brown on all sides. Drain fat from Dutch oven. Add water, coriander, salt, bouillon granules, red pepper, turmeric, carrots, onions, turnips and garlic to chicken in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Add zucchini to chicken mixture. Cover and simmer about 10 minutes or until thickest pieces of chicken are done and vegetables are tender. Add beans. Heat 5 minutes; keep warm.
Prepare Couscous. Mound on center of heated platter. Arrange chicken and vegetables around couscous.
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