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Moroccan Chicken And Couscous

Web20.Chickens's picture
Ingredients
  Crushed saffron threads/Turmeric 1⁄2 Teaspoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Olive oil 2 Tablespoon
  Chicken 3 Pound
  Onion 1 Large
  Carrots 2
  Garlic 2 Clove (10 gm)
  Ground ginger 1 Teaspoon
  Hot paprika 1 Teaspoon
  Ground cumin 3⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Cilantro 1⁄3 Cup (5.33 tbs)
  Couscous 1 Cup (16 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated lemon zest 2 Teaspoon
  Sliced pimiento stuffed olives 3⁄4 Cup (12 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)
Directions

1. Stir saffron into broth; set aside. In a large Dutch oven, heat oil over medium-high heat. Add chicken in 2 batches and cook, turning, until browned, about 7 minutes per batch. Remove to a plate.
2. Add onion, carrots, and garlic to drippings in pan. Reduce heat to medium and cook, stirring often, until onion is softened, about 5 minutes. Stir in ginger, paprika, cumin, cayenne, reserved broth, and half of cilantro. Return chicken to pan along with any juices that have accumulated on plate. Reduce heat to medium-low, cover, and simmer until chicken is tender, 25 to 30 minutes. Remove chicken to a platter and cover to keep warm.
3. Stir couscous, lemon juice, lemon zest, olives, almonds, and remaining cilantro into liquid in pan. Cover and let stand over very low heat 5 minutes. Fluff with a fork. Serve with chicken.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Chicken
Servings: 
6

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