Recipe: Skillet Chicken with Chickpeas and Couscous

by Sinit Aatifa

Chicken and couscousThe scent of curry, cinnamon, and onions waft through the air. As these flavors and spices blend together, you'll think you've stepped from your kitchen into an exotic world.

Adding chickpeas to the dish boosts the amount of protein and fiber, making you feel more full and satisfied longer. Those same legumes are a good source of vitamin B and and said to cure morning sickness.

Since it's such an easy, tasty and colorful meal, skillet chicken and chickpeas will become one of your favorites to create over and over -- even changing it up a notch.

Skillet Chicken and Chickpeas with Couscous

Prep time: 15 minutes | Total time: 25 minutes | Yield: 4 servings


• 2 tablespoons extra-virgin olive oil
• 1 1/4 pounds skinless, boneless chicken thighs (or breasts), 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 low-sodium broth
• 1 red bell pepper, diced
• 2 small zucchini, diced
• One 15-ounce can chickpeas, drained and rinsed
• 4 ounces grape tomatoes, halved
• Salt to season
• 1 1/2 cups water
• 1 cup couscous
• 1/2 cup chopped cilantro, plus whole sprigs, for garnish


Heat the olive oil in a large skillet. Season the chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about five minutes.

Add the onion, curry, cinnamon, cayenne and 1/4 teaspoon of pepper. Cook, stirring, until fragrant, about 1 minute. Add the chicken stock and simmer for 10 minutes.

Add the diced red pepper and zucchini and simmer until tender. Add the chickpeas and tomatoes and cook for 1 minute longer. Season the curried chicken with salt if desired.

Meanwhile, in a small saucepan, bring the water to a boil. Remove from head and add the couscous and 1/2 teaspoon of salt if desired. Cover and let stand for 10 minutes. Fluff the couscous with a fork. Add the chopped cilantro and toss.

Garnish the chicken and chickpeas with the cilantro sprigs and serve with the couscous. For dessert, offer delectable fruity kebabs.

Cook's Note

Why not lighten and brighten your chicken with chickpeas by serving it in hearty romaine leaf wraps instead of couscous?

Have you cooked this dish? What do you think of it?

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