Ingredients
-
4
-
2
-
1
-
1/3
-
1
-
1
-
1 1/2
-
5
-
1
-
6
-
1
-
1
-
1
-
4
-
2
Directions
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! |
