Moroccan Chicken & Couscous
Moroccan and Egyptian Restaurants are far and few between here. Several of my favorite locations in town are no longer operating, but luckily, we do have a handful of good ones.
This Moroccan Chicken and Couscous recipe is a variation of one shared with me by a former co-worker from Egypt. Full of intense flavors, I loved her addition of garbanzo beans.
3 ½ lb. fryer, cut in 8 pieces 3 TB vegetable oil 2 TB butter 4 garlic cloves, finely chopped ½-inch ginger, peeled, grated 1 large onion, wedges 3 lbs. plum tomatoes, quartered 1 c Italian parsley, chopped 1 tsp. freshly ground black pepper 1 tsp. chilli powder 1 tsp. ground cumin 2 tsp. ground coriander 1 tsp. turmeric 1 tsp. paprika ¼ tsp. cayenne pepper 1/8 tsp. saffron threads Pinch nutmeg 4 each cinnamon sticks 2 c. chicken broth 4 large carrots, peeled, 2-inch pieces 3 large zucchini, 2-inch pieces 1 (16 oz.) can garbanzo beans, with liquid ½ c. raisins Couscous: 2 ¼ c. chicken broth 1 ½ tsp. salt 1 ½ TB butter 3 c couscous
In a large skillet over medium heat; warm oil. Brown chicken on both sides, about 4-5 minutes. Transfer chicken to platter. Into skillet; add 2 TB of butter. Saute garlic, ginger and onion untiltender. Add tomatoes, parsley, pepper, chili powder, cumin, coriander, turmeric, paprika, cayenne pepper, saffron, nutmeg and cinnamon sticks. Stir to blend well.
Add chicken broth, carrots, zucchini, garbanzo beans and raisins. Arrange chicken onto vegetables. Cover; simmer until vegetables are cooked through, about 10-12 minutes. Uncover and simmer an additional 6-7 minutes. In a saucepan over medium heat; bring broth, salt and butter to a boil. Stir in couscous. Remove from heat, cover. Let stand 10 minutes before fluffing with a fork.
For service: Place couscous in center of serving platter. Spoon chicken, vegetables and beans onto couscous. Serve any remaining sauce on the side. Serves 4.