Moroccan Chicken And Vegetable Couscous |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is an updated version of the traditional North African dish. It's festive exotic dinner party fare (my cookbook says that, ha ha) with the fiery sauce known as Harissa (pass that around separately cuz it's HAWT! Read more !) Ingredients:
2 tablespoons extra-virgin olive oil |
1 1/2 lb. organic boneless chicken thighs cut into rough 2 inch cubes |
kosher salt to taste |
1/2 tsp. cayenne pepper |
1 large sweet yellow onion, chopped |
6 garlic cloves, minced |
2 tsp ground cumin |
1 teaspoon mild curry powder |
6 cups organic chicken or vegetable stock |
2 cinnamon sticks |
1/2 lb garnet yams/sweet potatoes, peeled and cut into 2 inch lengths |
1/2 lb parsnips, peeled and cut into 2 inch chunks |
2 cups cooked chickpeas, drained |
1 slender zucchini, cut into 1 inch slices |
1 red bell pepper, seeded and coarsely chopped |
1 cup golden raisins |
1/2 cup turkish dried apricots, chopped |
3 cups raw couscous (i like to use whole wheat for it's nutty flavor) |
1 cup harissa (recipe follows |
3 tb dried red pepper flakes |
1 1/2 tsp ground coriander seed |
1 1/2 tsp ground cumin |
3/4 tsp kosher salt |
1/4 cup boiling water |
5 tsp olive oil |
4 garlic cloves, minced |
Directions:
1. For Harissa:
2. In small bowl, combine the 1st 4 ingrediants. Pour boiling water over the mixture and stir to combine. Mix in the olive oil and garlic. Set sauce aside to steep at room temp for at least 1 hour.
3. For stew:
4. Heat the oil in a very large nonstick skillet with a lid or in a dutch oven. Season the chicken with salt and cayenne and brown over medium heat on all side, about 5 minutes. Remove to plate, leaving drippings in pan.
5. Add the onion and red pepper; saute until it begins to soften. Add the garlic, cumin, curry powder and cinnamon sticks, saute for a minute to release the aromatics. Add the broth, sweet potatoes and parsnips and cook covered for 10 minutes to partially cook the vegetables.
6. Add the chickpeas, zucchini, raisins and apricots. Return the chicken to the stew and simmer uncovered over medium heat for 30 minutes. Taste for seasoning and add more salt if needed.
7. For the couscous: bring 4 1/2 cups of water to a boil in a large saucepan. Add 1 1/2 tsp salt and stir in the uncooked couscous. Remove from the heat, cover and let stand until the liquid is absorbed, 5-6 minutes. I like to add a knob of butter to it :-)
8. To serve: Mound the cousous in the center of a large rimmed platter. Spoon the chicken and vegetables on the couscous and ladle the broth over them. Pass additional hot sauce at the table.
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