Ingredients
- 2 tablespoons extra-virgin olive oil
1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
Salt and freshly ground pepper
1 medium onion, chopped
2 teaspoons Madras curry powder
1/2 teaspoon ground cinnamon
Pinch of cayenne pepper
3 cups chicken stock or canned low-sodium broth
1 red bell pepper, diced
2 small zucchini, diced
One 15-ounce can chickpeas, drained and rinsed
1 1/2 cups water
1 cup couscous
1/2 cup chopped cilantro, plus whole sprigs, for garnish
Description
From Food And Wine Magazine
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