COUSCOUS WITH CURRIED CHICKEN AND CHICKPEAS 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

In a large skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, stirring, until golden, about 5 minutes. Add the onion, curry, cinnamon, cayenne and 1/4 teaspoon of pepper. Cook, stirring, until fragrant, about 1 minute. Add the stock and simmer until reduced by one-third, about 10 minutes. Add the diced red pepper and zucchini and simmer until tender, about 10 minutes. Add the chickpeas and cook for 1 minute longer. Season the curried chicken with salt.

Meanwhile, in a small saucepan, bring the water to a boil. Add the couscous and 1/2 teaspoon of salt, cover and let stand for 10 minutes. Fluff the couscous with a fork, then add the chopped cilantro and toss. Transfer the curry to a serving bowl, garnish with the cilantro sprigs and serve with the couscous.

4 servings.

[Food & Wine, May 2001]