Recipe by Hajar Elizabeth
By in large most Westerners use instant couscous and there are plenty of recipes here for doing regular couscous. So, this is one of a series of authentic couscous toppers that I will hopefully be posting in time. This is an extremely common topping for couscous as it is never served as a side dish in Morocco but always under a topping/main dish over it. It is one of the things where a soup spoon is used to eat with unless of course one is adept at making couscous balls with one hand. Always the right hand is the only hand used to eat with because in Islamic culture the left hand is always considered unclean. Given that, using hands to eat couscous is dying out in favor of a spoon though the communal platter will never change. c.\2007
- 2 lbs chicken, cut in 6 pieces loose skin & fat removed I use 2 whole large leg quarters
- 1 cup dried garbanzo beans, soaked overnight and drained
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon turmeric
- 1⁄2 teaspoon ground ginger
- 1⁄2 cup flat leaf parsley, chopped
- 1 cup onion, sliced in half moons
- 1 cup ripe tomatoes, chopped
- 4 cups water
- 1 cup dark raisin
Directions See How It's Made
- Saute the onions in the oil until they just begin to take on color.
- Add the spices and saute 45 seconds.
- Place the remaining ingredients, except the raisins, in the bottom of the couscousier (cuscus) or large stew pot/dutch oven . Bring to a boil, then simmer over low heat for 45 minutes.
- Add the raisins and simmer for 15-30 minutes gently or until very tender.
- Serve the chicken, chick peas, raisins, and sauce together in a dish or bowl over couscous.
- Servings depend upon the amount of couscous used. For 5-8 people I used 1kg. If your chicken is falling off the bone as it should be, then with the other ingredients this should heartily serve 6-8. We don't take 1/2 a chicken leg quarter for one person but rather small pieces of meat along with the other ingredients and the couscous.