Steamed Moroccan Chicken
|Chicken broth||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Lemon peel||1 Inch|
|Skinless boneless chicken breast halves||2|
|Couscous||1 Cup (16 tbs)|
1. In a deep saucepan or bottom of a steamer, combine broth, wine, and salt. In a piece of cheesecloth or a spice bag, tie together garlic, lemon peel, cinnamon stick, peppercorns, allspice, coriander, and ginger. Add to broth. Insert a steamer rack into pan and arrange chicken and carrots on rack. Cover tightly and bring just to a boil. Cook over medium heat, until chicken is white throughout and carrots are tender, 15 to 20 minutes. Transfer chicken to a carving board and place carrots in a bowl. Cover both with foil to keep warm. Remove spice bag from broth; measure and reserve 1 1/4 cups broth.
2. Place couscous in a heatproof serving bowl. Bring reserved broth to a boil and pour over couscous. Cover bowl and let stand 5 minutes, until liquid is absorbed. Add cooked carrots and scallions to couscous and toss with a fork to fluff up.
3. Slice chicken and arrange in a fan shape over warm couscous. Season with salt and pepper to taste and serve.