Moroccan Chicken With Sweet Couscous |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is a nice change to ordinary chicken & couscous. My very picky daughter said this was the best couscous dish I have made. To save time I used my pressure cooker to cook the chicken. Ingredients:
1 1/2 cups dry instant couscous |
1 1/2 lbs skinless chicken leg quarters, cut in half |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon ginger |
1/4 teaspoon turmeric |
1 pinch saffron |
1/2 onion, grated |
3 cinnamon sticks (about 2 inches long) |
3 cups chicken stock |
4 tablespoons sweet unsalted butter, divided |
1/4 cup icing sugar (confectioners sugar) |
2 -3 teaspoons ground cinnamon |
Directions:
1. Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter.
2. Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender.
3. Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones.
4. Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted.
5. Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle.
6. Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.
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