Chicken and Zucchini Couscous

Ingredients

• 1 cup chickpeas drained and rinsed canned
• 0.3 teaspoon cayenne 
• 3 pounds meat from a rotisserie chicken cut into 8 pieces
• 1.5 cups chicken broth low-sodium homemade canned
• 4 cups couscous cooked
• 1 tablespoon ginger fresh chopped
• 3 tablespoons parsley fresh chopped
• 4 cloves garlic chopped
• 0.8 teaspoon ground cumin 
• 0.3 teaspoon ground turmeric 
• 1 tablespoon juice of lemon 
• 1 tablespoon olive oil 
• 1  onion chopped
• 0.5 teaspoon oregano dried
• 0.5 teaspoon paprika 
• 1.5 teaspoons salt 
• 1 cup tomatoes in purée thick canned crushed
• 1  zucchini cut into 1/4-inch slices

Equipment

• pot

Directions

1. In a large pot, heat the oil over moderately high heat. Season the chicken pieces with 1/4 teaspoon of the salt and add them to the pot. Cook, turning, until browned, about 8 minutes in all.
2. Remove.
3. Pour off all but 1 tablespoon fat from the pot.
4. Reduce the heat to moderately low.
5. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes.
6. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.
7. Add the broth, tomatoes, and the remaining 1 1/4 teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits.
8. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes.
9. Add the chicken breasts with any accumulated juices, the chickpeas, and the zucchini and bring back to a simmer. Cook, covered, until the chicken and zucchini are just done, about 12 minutes longer.
10. Add the parsley and lemon juice and serve over the couscous.
11. Wine Recommendation: The aromatic spices in this dish are best with an assertive, flavorful wine; color is almost secondary. For a red, try a wine from the indigenous South African grape, pinotage. For white, try a Tokay Pinot Gris from Alsace in France.