Ingredients
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-
8
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2
-
-
-
2
-
2
-
1/4
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3
-
-
2
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1 1/3
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1/2
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-
Directions
Moroccan Chicken over Couscous, This is a great chicken dish I found in the Oprah Magazine Cookbook , This is a great chicken dish I found in the Oprah Magazine Cookbook
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Steps
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1
Done
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1. to Make the Chicken: Rub the Chicken Thighs With Cumin and a Generous Sprinkling of Salt and Pepper. |
|
2
Done
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2. in a Large, High-Sided Skillet, Heat the Olive Oil Over Medium-High Heat. Add the Chicken Thighs and Brown the Skin, 7 to 10 Minutes Per Side. |
|
3
Done
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3. Add the 2 Cups of Chicken Stock. Bring to a Boil, Then Cover and Reduce the Heat to Medium-Low; Allow the Stick to Simmer 20 Minutes. |
|
4
Done
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4. Add the Chopped Mint and the Sliced or Chopped Olives. Continue Cooking 15 to 20 Minutes, or Until the Chicken Is Tender. |
|
5
Done
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5. Remove the Lid, Increase the Heat to High, and Reduce the Sauce 3 to 5 Minutes, Until Slightly Thickened. Add Additional Salt If Desired. |
|
6
Done
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6. to Make the Couscous: in a Medium Saucepan, Heat the 2 Cups of Chicken Stock Until Just Boiling, Add the Couscous and Salt and Cover. Remove from the Heat and Let Stand 5 Minutes. Fluff With Fork. |
|
7
Done
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7. Serve the Couscous on a Plater With the Chicken on Top. Spoon the Sauce Over It and Garnish With Mint Leaves. |
