Kathy Lee, Valley Center, Calif.

　　If you can't find a package of thighs at the market, buy whole chickens. You (or the butcher) can cut up the chickens and freeze the leftover pieces for another use.

　　

Ingredients

3/4 pound boneless, skinless chicken thighs, cut into 1/2-inch strips

　　1/2 teaspoon salt

　　2 tablespoons olive oil

　　1/2 cup chopped red onion

　　1 medium-sized zucchini, shredded

　　1/3 cup drained and chopped sun-dried tomatoes

　　2 1/2 cups chicken broth

　　1 can (15 1/2 ounces) garbanzo beans, rinsed and drained

　　3 tablespoons golden raisins

　　1 1/2 teaspoons ground cumin

　　1 teaspoon crumbled saffron threads

　　1/2 teaspoon ground allspice

　　1/2 teaspoon ground nutmeg

　　1/4 teaspoon ground white pepper

　　1 cup uncooked couscous

　　3 tablespoons chopped fresh cilantro leaves, for garnish

　　

Step 1

1. Sprinkle the chicken with salt. Place the olive oil in a large Dutch oven over medium heat. Add the chicken, onion, zucchini and tomatoes. Cook, stirring, until the chicken is no longer pink and the vegetables are tender, about 4 to 6 minutes.

　　

Step 2

2. Add all remaining ingredients except the couscous and cilantro. Bring to a boil over high heat. Stir in the couscous, cover, and remove from the heat. Let stand for 5 to 7 minutes or until the liquid is absorbed. Fluff the couscous with a fork. Serve sprinkled with cilantro.