add chickpeas, broth, zucchini, remaining 1/2 tsp salt and remaining 1/4 tsp pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with ...

Spoon the harissa into a jar and store in the fridge until ready to use. For the stew, slash the chicken thighs several times then place into a bowl with three tablespoons of the harissa paste and ...

In winter, this stew is also eaten hot with a side of steamed rice. A Lebanese steamed rice recipe typically calls for ...