Moroccan Chicken And Couscous Recipe
Ingredients
| 1/2 teaspoon crushed saffron threads or turmeric | ||
| 1 1/2 cups chicken broth, preferably reduced-sodium | ||
| Olive oil | 2 Tablespoon | |
| 1 chicken (about 3 pounds),cut into 8 pieces | ||
| Onion | 1 Large, chopped | |
| 2 carrots, coarsely chopped | ||
| 2 garlic cloves, crushed through a press | ||
| Ground ginger | 1 Teaspoon | |
| Hot paprika | 1 Teaspoon | |
| Ground cumin | 3/4 Teaspoon | |
| Cayenne | 1/4 Teaspoon | |
| Cilantro | 1/3 Cup (16 tbs), chopped | |
| Couscous | 1 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Lemon zest | 2 Teaspoon, grated | |
| 3/4 cup sliced pimiento-stuffed olives | ||
| Slivered almonds | 1/2 Cup (16 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.
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.
Chef
