Chicken Stew with Carrots Chickpeas and Raisins recipes
Ingredients
- 2 pounds skinless, bone-in chicken thighs
- 1 box (5.8 ounces) couscous
- 1 tablespoon all-purpose flour
- 1 can (14 ounces) low-sodium chicken broth
- 1 cup drained canned chickpeas, rinsed
- 3 carrots, peeled and coarsely chopped
- 1/2 cup raisins
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons finely chopped peeled fresh ginger
- 4 to 5 sprigs fresh thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon coarse salt
Instructions
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