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Steamed Moroccan Chicken

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  Chicken broth 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm)
  Lemon peel 1 Inch
  Cinnamon 1 Inch
  Whole peppercorns 6
  Allspice berries 4
  Coriander seeds 4
  Skinless boneless chicken breast halves 2
  Couscous 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Slender carrots 4

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.

Recipe Summary

Difficulty Level: 
Main Dish

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Steamed Moroccan Chicken Recipe