“Food would be a start—the good stuff, mind you.”
- 2 tablespoons olive oil
- ½ yellow onion, peeled, quartered lengthwise and sliced thickly crosswise (about 1½ cups)
- 4 garlic cloves, peeled and halved
- One 2-ounce can anchovies, drained and chopped
- 1½ lbs. skinless boneless chicken thighs, uncooked
- 1 teaspoon smoked paprika
- 1 teaspoon ras el hanout
- 1 tablespoon flour
- Sea salt and freshly-ground black pepper
- 1 cup red wine
- 2 cups beef broth, divided
- 8 ounces fresh tomatoes, chopped
- 1 cup (180 grams) whole-wheat couscous
- 1 12-ounce jar pitted Kalamata olives, drained
- 1 tablespoon chopped flat-leaf parsley
Heat olive oil over medium-high heat in a Dutch oven or large, deep oven-safe skillet with lid. Add onion and garlic and sauté for 10 minutes, stirring frequently and reducing heat as needed to prevent burning. Add anchovies and spices and cook until fragrant, about 2 minutes.
Push anchovies and vegetables to the side and add chicken. Sprinkle with flour and season with salt and pepper. Brown on all sides, about 15 minutes.
Slowly pour in the wine, scraping the bottom of the pan. When the wine is at a simmer, slowly pour in ½ cup broth. Add tomatoes and their juices. Bring to a boil, reduce heat to medium-low, and cover. Simmer for about 30 minutes, until chicken is very tender.
Uncover and stir in olives. Cook for 15 or so minutes until sauce is slightly thickened.
Meanwhile, place couscous in a large Tupperware container. Heat 1½ cups broth to boiling and pour over the couscous, stirring once to make sure that the liquid is evenly distributed. Cover tightly and set aside for at least 10 minutes.
Fluff couscous with a fork and divide into 4 bowls, about 4 ounces of couscous per person. Divide stew into each bowl, sprinkle with parsley, and serve.