North African Chicken and Couscous |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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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. Ingredients:
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) |
salt (to taste) |
Directions:
1. In a large sauce pan, add olive oil and saute onions until caramelized on low heat for about 8-10 minutes stirring frequently.
2. Add cumin and sugar and cook for an additional 1-2 minutes stirring on low. (Do not let sugar burn).
3. Cut chicken pieces into bite sized pieces.
4. 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. 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. Stir couscous into boiling water, remove from heat and cover tightly, let stand for 8 minutes.
7. Uncover and fluff with a fork.
8. Serve with couscous on bottom, then chicken mixture and top with toasted almonds.
9. Enjoy!
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