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North African Chicken And Couscous

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Ingredients

Adjust Servings:
4 large onions (sliced)
2 tablespoons olive oil (extra virgin)
1 tablespoon cumin
1/3 cup sugar
1 cup chickpeas (cooked)
1 cup golden raisin (soaked)
1 1/2 teaspoons black pepper
5 tablespoons butter (clarified, a.k.a. samna)
1 cup sliced almonds
6 chicken breasts (boneless)
1 cup chicken stock
1 pinch saffron
1 pinch cinnamon
4 cups couscous (uncooked)
2 cups water (lightly salted, boiling)

Nutritional information

1119.1
Calories
334 g
Calories From Fat
37.2 g
Total Fat
11.5 g
Saturated Fat
119.4 mg
Cholesterol
375.6 mg
Sodium
143.6 g
Carbs
12.3 g
Dietary Fiber
30.9 g
Sugars
53.5 g
Protein
440g
Serving Size

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North African Chicken And Couscous

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    Cuisine:

    This was really good. The only change I made was to decrease the couscous to 2c, which made plenty for the 4 of us. The package said the water:couscous ratio is 1:1 so I still used 2c water & it came out perfect. Made for Winter NA/ME Tag 2013. :)

    • 114 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    North African Chicken and Couscous, This recipe was in a packet of recipes from my DD’s culinary school – International Hot Foods I have had to add approximate times to the process I have not tried it , This was really good The only change I made was to decrease the couscous to 2c, which made plenty for the 4 of us The package said the water:couscous ratio is 1:1 so I still used 2c water & it came out perfect Made for Winter NA/ME Tag 2013 :), I reduced the amount to 2 servings and it made exactly that, a perfect 2 servings Couldn’t resist using my tagine for cooking so once everything was mixed I just put it into the tagine and in the oven at 350F for 30 mins and it turned out wonderful I didn’t add any sugar to the onions (and didn’t miss it in any way) but all else was by the recipe I might add some parsley or something such next time only to add a some color, it really doesn’t need anything extra flavor wise, it’s delicious


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    Steps

    1
    Done

    In a Large Sauce Pan, Add Olive Oil and Saute Onions Until Caramelized on Low Heat For About 8-10 Minutes Stirring Frequently.

    2
    Done

    Add Cumin and Sugar and Cook For an Additional 1-2 Minutes Stirring on Low. (do not Let Sugar Burn).

    3
    Done

    Cut Chicken Pieces Into Bite Sized Pieces.

    4
    Done

    Add Stock, Chickpeas, Raisins, Saffron, Cinnamon, Chicken and Bring to a Light Boil, Then Cover, Reduce to Simmer and Cook For 30 Minutes Stirring Frequently.

    5
    Done

    Meanwhile, Pre-Heat the Oven at 350 Degrees F. Line a Jelly Roll Pan With Baking Parchment Paper, Toast the Almonds With the Clarified Butter Drizzled Over Them For About 10-15 Minutes in a 350 Degree F Oven and Set Aside.

    6
    Done

    Stir Couscous Into Boiling Water, Remove from Heat and Cover Tightly, Let Stand For 8 Minutes.

    7
    Done

    Uncover and Fluff With a Fork.

    8
    Done

    Serve With Couscous on Bottom, Then Chicken Mixture and Top With Toasted Almonds.

    9
    Done

    Enjoy!

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    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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