Moroccan Chicken Couscous

8 bone-in, skinless chicken thighs (about 2 ½ lbs)
3 carrots, cut into 1 ½-inch chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomatoes, drained
1 (15.5 oz) can chickpeas, drained and rinsed
1 ¾ cup reduced-sodium chicken broth
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ground cinnamon
1/8 tsp chili powder
Coarse salt and fresh ground pepper
2 zucchini (about 1 lb), halved crosswise and quartered lengthwise
Cooked couscous for serving

In a Dutch oven, combine the chicken, carrots, onions, tomatoes, chickpeas, stock, ¾ cup water, ginger, turmeric, cinnamon, chili powder, 1 tsp salt, and 1/8 tsp pepper. Break up the tomatoes with a spoon.

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.

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