Hajar's Chicken and Raisin Couscous Topping
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 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
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hajar Elizabeth
Westbrook, 58
www.realethnic.blogspot.com
I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities.
My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet!
My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.