Chicken Stew with Couscous

This all-American chicken stew goes global when you include fresh ginger and serve over hot cooked couscous.

Rated 4.6 from 68 votes

1 Tbsp. oil

1-1/2 lb. bone-in chicken thigh s

3 carrot s, finely chopped

1 can (14-1/2 oz.) diced tomatoes , undrained

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. minced gingerroot

1 clove garlic , minced

3 cups hot cooked couscous

1. Heat oil in ovenproof Dutch oven or large deep skillet on medium-high heat. Add half the chicken; cook 3 to 4 min. on each side or until evenly browned on both sides. Remove chicken from pan; cover to keep warm. Repeat with remaining chicken. Discard all but 1 Tbsp. drippings from pan.

2. Add carrots, tomatoes, dressing, ginger and garlic to reserved drippings in pan; stir. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Top with chicken; cover.

3. Bake 25 to 30 min. or until chicken is done (165ºF). Serve with couscous.

Chicken Stew with Couscous

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Instructions

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