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Couscous With Curried Chicken And Chickpeas


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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

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