Moroccan Chicken Stew

Brown chicken over high heat; remove chicken and set aside. Reduce heat to medium and add onions; cook, stirring occasionally, for 5 minutes or until softened. Add water, ginger, turmeric, cinnamon, sugar; bring to a simmer. Add sweet potato and carrots; cover and simmer for 20 minutes. Add chickpeas, currants, and lemon juice. (Recipe can be prepared to this point, cooled, covered, and refrigerated for up to 2 days. Bring to a simmer before continuing.) Add zucchini and chicken; cover and simmer for 10 minutes, or until chicken is no longer pink inside and vegetables are tender. Add parsley; season with salt and pepper to taste. Serve over couscous. To prepare couscous, mix equal parts couscous and boiling water in a saucepan with with some pepper and chicken broth powder (if desired), and stir. Wait 5 minutes for couscous to hydrate.

Madeleine Arseneault