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Moroccan Cuisine

 

Moroccan Couscous with Chicken

Ingredients (Serves 4)

 

For the Couscous

 

2 cups couscous
2 cups warm water
2-3 tablespoons olive or vegetable oil
teaspoon salt
1 tablespoon butter

For Chicken and Topping

2 lbs chicken parts, excess fat trimmed
4 medium size onions
1 teaspoon ground ginger
2 teaspoons ground cinnamon
3 whole cloves
2 tablespoons sugar
teaspoon saffron threads (if available)
1 tablespoon butter
1 tablespoon olive oil
cup golden raisins soaked in water for 15 minutes

Preparing Couscous

Put the raw couscous in a round oven dish; sprinkle salt and drizzle half of olive oil then mix thoroughly by hand. Gradually add warm water stirring strongly. Cover the lid and let stand for 15 minutes, the water would be absorbed. Then mix the remaining of the olive oil (1-1.5 tablespoon) and rub the couscous to break any chunks for perfect fluffy grains. Keep the dish aside.
 

Put olive oil in a large pot, heat the oil and add the chicken parts. Once chicken parts are coated, add chopped onions (2 onions), stir and add water enough to cover the surface of the chickens, bring to boil. Add the spices: salt, pepper, ginger, cinnamon (1 teaspoon) and cloves. Close the lid and simmer for 40 minutes. Check water level occasionally, add water when necessary. After 40 minutes add the saffron, and simmer for 10 more minutes or until chicken is cooked. Lower heat to minimum and keep the pot warm until serving.

Slice the remaining onions and put them in a pan with 1 cup of water. Cover the lid and simmer for 20-30 minutes. Later remove the lid, add sugar, add remaining cinnamon, drained raisins, and butter. Cook for 5-10 minutes until onions and raisins caramelize.

Before serving put the couscous in the oven (400F), and heat for 5-10 minutes. Remove from oven, add butter pieces and fluff up the couscous until butter is evenly mixed. When your couscous is ready transfer it into your serving dish and open a hollow in the centre. Put the chicken gravy in the hollow, cover the surface of the couscous with caramelized onion and raisins. Serve in your serving platter and let the diners have their own servings.


 

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