Lunch: Chicken and Zucchini Couscous

The haunting blend of spices in this dish will have you reaching for seconds.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Chicken and Zucchini Couscous

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 tbsp. olive oil
1 chicken (3 to 3 1/2 pounds)
1 1/2 tsp. salt
1 onion
4 cloves garlic
1 tbsp. chopped fresh ginger
1/2 tsp. paprika
3/4 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. cayenne
1/4 tsp. ground turmeric
1 1/2 c. canned low-sodium chicken broth or homemade stock
1 c. canned crushed tomatoes in thick puree
1 c. canned chickpeas, drained and rinsed
1 zucchini
3 tbsp. chopped fresh parsley
1 tbsp. lemon juice
4 c. cooked couscous

Instructions

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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