Moroccan Cous Cous with Chicken and Vegetables
- 1 tablespoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 3 Tablespoons sweet butter
- 2 Tablespoons olive oil
- 1 large onion, 1/2 diced, 1/2 thinly sliced
- 2 skinless chicken breasts, cut in 2 x 1 1/2″ bite-size pieces
- 2 chicken thighs
- 1 tablespoon paprika and a pinch of salt (for chicken)
- 5 plum tomatoes, seeded, and cut in quarters
- 1/4 teaspoon saffron
- 2 tablespoons of hot water
- 1 quart of chicken stock
- 1 small bunch of parsley, about 8 sprigs tie together (stems and all…I tied a knot with the stems)
- 2 six-inch sticks of cinnamon
- 3 carrots, peeled and cut into 2″ pieces
- 2 courgettes (zucchinis) cut into 2” pieces and halved.
- 1 large turnip, peeled and cut into 1/2″ rounds (or 2 large parsnips, prepared like the carrots)
- 1 cup of yellow raisins
- 1 can of chick peas
- 1 box of your favorite cous cous (I used Near East with Toasted Pine Nuts)
- In a large heavy-bottomed pot over medium heat, add all spices and heat up for about 2 minutes until fragrant.
- Add butter and olive oil, stir until the spices are blended in the butter/olive oil.
- Add onions and cook until translucent – about 5 minutes.
- Sprinkle salt and paprika on the chicken pieces
- Push the onions to the side and add chicken to the center, cooking until brown on both sides
- Next add tomatoes and gently stir, mixing all ingredients together, let simmer
- Place saffron in a very small bowl with hot water, set aside
- Add chicken stock to the chicken, tomatoes and onions.
- Add the tied parsley and the saffron and water,
- Add carrots, turnips, courgettes, raisins, cinnamon, gently stir everything together
- Turn up heat and bring to a boil. When water comes to a boil, cover and lower heat to medium-low and simmer for 45 minutes.
- Add Chick Peas (water and all) and continue to simmer for a five more minutes
- Cook Cous Cous per directions
Plating the Dish
- Fluff the cous cous with a fork
- Place a 1/4 cup of cous cous on each plate – moisten with a few tablespoons of the stew’s broth
- Top with Chicken and vegetables
- Garnish with Parsley