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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I had this at a Moroccan restaurant once, and they refused to give me the recipe. I made it up on my own, and it’s practically identical. Ingredients:
2 tablespoons olive oil |
4 chicken thighs, skinned |
4 chicken drumsticks, skinned |
1 large onion, chopped |
4 carrots, peeled and thinly sliced |
3 celery ribs, sliced |
2 cloves garlic, minced |
2 cups water |
1 cup couscous |
1 can garbanzo beans, rinsed and drained |
1 can artichoke heart, drained and diced |
2 tablespoons lemon juice |
1/4 teaspoon pepper |
Directions:
1. In a large pan, heat the oil over high heat until hot.
2. Add the chicken and cook, turning, until browned on both sides, about 10 minutes.
3. Reduce the heat to medium low, cover and cook the chicken for another 10 minutes.
4. Remove the chicken to a plate and drain off all the fat and liquid from the pan.
5. Add the onion, carrots and celery to the pan.
6. Cook over medium high heat, stirring, until the onion is softened.
7. Stir in the garlic, water, couscous, garbanzo beans, artichoke hearts, lemon juice and pepper.
8. Heat to boiling, then reduce to medium low.
9. Place the chicken on top of the couscous mixture.
10. Cover and cook for another 20 minutes, or until the chicken is very tender and cooked through.
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