Moroccan Chicken Curry & Couscous

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A moderately spicy moroccan style chicken curry, served with couscous

Preparation time: 15 mins
Cooking time: 45 mins

Serves: 6

Dietary guidance: v v 

Tags: chicken · curry · moroccan · vegan · stew · couscous ·


2 tbsp vegetable oil
1 Lb chicken (I use thighs on the bone. 6 pcs)
3 tbsp Madras curry powder
1 tbsp turmeric
1 tbsp cayenne pepper
1 tsp black pepper
1 med carrot
1 med potato
1 med zucchini
1 med onion
6 button mushrooms
1 can tomato sauce
1 can chick peas/chana/garbanzo beans
1/2 cup red wine
1/4 cup raisins (I use thompsons)
1 1/4 cup dried couscous


Chop the vegetables into bite-sized pieces

Brown the chicken in oil over medium heat. Once browned, add curry powder, turmeric, cayenne, black pepper and half of the tomato sauce. Add carrots and potatoes and cover, cooking over medium-high heat for 10 minutes. Add the other vegetables, chick peas and the rest of the tomato sauce. Reduce heat and simmer for 10 minutes, stirring occasionally. Add red wine and raisins and continue to simmer for 20 more minutes. If the sauce is too watery, simmer uncovered. If it becomes too thick, add small amounts of water. Turn off the heat for the stew and prepare the couscous: boil 1 1/4 cup of water, 1 tsp oil and a dash of salt. Once boiling, remove from heat, add couscous and cover. After 4 minutes, fluff the couscous with a fork.

- this recipe works well as a vegetarian/vegan dish; simply omit the chicken and increase the vegetable quantities.

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