You can replace the zucchini with other vegetables, such as eggplant or bell peppers. Turmeric, which is related to ginger, is what gives curries and prepared mustard their distinctive yellow color. Look for it in the supermarket’s spice aisle.

　　

Ingredients

serves 4

　　8 bone-in, skinless chicken thighs (about 2 1/2 pounds)

　　3 carrots, cut into 1 1/2-inch chunks

　　3 onions, thinly sliced

　　1 (14.5-ounce) can whole tomatoes, drained

　　1 (15.5-ounce) can chickpeas, drained and rinsed

　　1 3/4 cups reduced-sodium chicken broth

　　1/2 teaspoon ground ginger

　　1/4 teaspoon ground turmeric

　　1/4 teaspoon ground cinnamon

　　1/8 teaspoon chili powder

　　Coarse salt and fresh ground pepper

　　2 zucchini (about 1 pound), halved crosswise and quartered lengthwise

　　Couscous, for serving (recipe page 359)

　　

Step 1

In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.

　　

Step 2

Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.

　　

Step 3

Divide the couscous evenly among 4 bowls. Spoon the chicken, vegetables, and broth on top. Serve immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.