Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: remove the skin from the chicken. shred meat into bite-sized pieces. heat oil in dutch oven over medium until it shimmers. cook onion until lightly browned, about 5 minutes. stir in garam masala and cook until fragrance, about 30 seconds. add broth and tomatoes; bring to simmer. stir in chickpeas, zucchini and couscous. cook, covered, until couscous is tender, about 8 minutes. stir in chicken. season with salt and pepper. serve with chopped cilantro and lemon wedges.

Target recipe: mince the chicken, mix in the tarragon, lemon zest and pepper. beat in the egg white, form the mixture into small balls using your hands. place the butter, flour, milk and crumbled stock cube in a saucepan, heat stirring until soup boils, thickens and is smooth. add pepper to taste. drop in the chicken balls and boil for 4-5 minutes. just before serving add watercress leaves to the soup. serve hot with brown bread.