Moroccan Chicken Stew

This recipe comes from Fitness Magazine. A rather unusual source for me, but as Chef Gusteau says in Ratatouille, "Anyone can cook!".  Overall, I liked it more than my wife did. It was savory. The chicken came out nicely, the meat was tender and pulled easily from the bone. I think the pumpkin seeds would have made it much better. I will try that next time.

INGREDIENTS

2 tablespoons extra-virgin olive oil
4 skin-on, bone-in split chicken breasts (about 1 1/2 pounds)
½ teaspoon kosher salt
1 teaspoon black pepper
1 fennel bulb, cored and thinly sliced
1 teaspoon grated ginger
2 garlic cloves, minced
3 tablespoons Moroccan seasoning (such as McCormick)
1 cup pitted green olives
1 can no-salt-added chickpeas
2 ½ cups low-sodium chicken broth
1 tablespoon lemon zest
1 cup couscous
2 tablespoons roasted, salted pumpkin seeds (optional)

DIRECTIONS

1. Heat oil in a Dutch oven over high heat. Season chicken with salt and pepper and add to Dutch oven skin side down, working in two batches. Brown, about 5 minutes each side; transfer to a plate; and cover with aluminum foil.

2. Lower heat to medium and add fennel, ginger and garlic to same pot; cook until soft, about 5 minutes, stirring occasionally. Add Moroccan seasoning, olives, chickpeas, chicken with any juices that have accumulated, broth and lemon zest. Cover and simmer over low heat 45 minutes.

3. Meanwhile, pour 1 cups boiling water over couscous in a large heatproof bowl, stirring to combine. Cover with a dinner plate and let sit 10 minutes; fluff with a fork. Garnish chicken stew with pumpkin seeds, if desired, and serve with couscous.