Recipe by noway
Posted for ZWT6.
Top Review by Pesto lover
This recipe should get 10 stars! My favorite recipe of ZWT6 so far. I ended up using 2 cups of couscous since I had so much liquid left and decided I would rather have more couscous than to boil off some of the liquid. The house smelled heavenly as this cooked and the balance of flavors was just perfect. I will save this as one of my favorite recipes. Thanks for sharing the recipe. Made for ZWT6.
- 118.29 ml flour
- 44.37 ml sweet paprika
- 9.85 ml salt (optional)
- 2.46 ml black pepper
- 1360.77-1587.57 g chicken, cut into 8 serving pieces
- 29.58-44.37 ml olive oil
- 1 yams or 1 sweet potato, peeled and cut into 1-inch pieces
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 14.79 ml ground cumin
- 14.79 ml ground cardamom
- 4.92 ml ground cinnamon
- generous pinch saffron thread
- 118.29 ml raisins
- 118.29 ml chopped dried apricot
- 709.77 ml chicken broth
- 236.59 ml couscous
- 59.14 ml minced of fresh mint
Directions See How It's Made
- In a large bowl, combine the flour, paprika, salt (optional), and pepper. Add the chicken and mix so that all sides are well covered.
- In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes.
- Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth.
- Bring to a boil, then reduce the heat to medium-low.
- Cover and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning if necessary.
- Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes.
- Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes before serving.