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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
½ 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
½ teaspoon saffron threads (if available)
1 tablespoon butter
1 tablespoon olive oil
½ 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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