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Source: Food and Wine Quick from Scratch

Chicken and Zucchini Couscous
A version of the North African classic, this recipe combines chicken, chickpeas, and zucchini in a cumin-spiced tomato broth.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 36 minutes
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1 tablespoon olive oil
1 whole chicken, 3 to 3 1/2 pound, cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
4 garlic cloves, chopped
1 tablespoon fresh ginger, chopped
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups canned low sodium chicken broth
1 cup canned crushed tomatoes in thick puree
1 cup canned chickpeas, drained and rinsed
1 zucchini, cut into 1/4-inch slices
3 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
4 cups cooked couscous




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. Remove. Pour off all but 1 tablespoon fat from the pot.

Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, ginger, paprika, cumin, oregano, cayenne, and turmeric and cook, stirring, for 30 seconds.

Add the broth, tomatoes, and the remaining 1 1/4- teaspoons of salt, scraping the bottom of the pot to dislodge any browned bits. Add the chicken thighs and drumsticks. Bring to a simmer and cook, covered, for 10 minutes. 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. Add the parsley and lemon juice and serve over the couscous.


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.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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