North African Chicken and Couscous

Total Time
1hr 34mins
Prep 30 mins
Cook 1 hr 4 mins

This recipe was in a packet of recipes from my DD's culinary school - International Hot Foods. I have had to add approximate times to the process. I have not tried it.

Ingredients Nutrition

Directions

  1. In a large sauce pan, add olive oil and saute onions until caramelized on low heat for about 8-10 minutes stirring frequently.
  2. Add cumin and sugar and cook for an additional 1-2 minutes stirring on low. (Do not let sugar burn).
  3. Cut chicken pieces into bite sized pieces.
  4. Add stock, chickpeas, raisins, saffron, cinnamon, chicken and bring to a light boil, then cover, reduce to simmer and cook for 30 minutes stirring frequently.
  5. Meanwhile, pre-heat the oven at 350 degrees F. Line a jelly roll pan with baking parchment paper, toast the almonds with the clarified butter drizzled over them for about 10-15 minutes in a 350 degree F oven and set aside.
  6. Stir couscous into boiling water, remove from heat and cover tightly, let stand for 8 minutes.
  7. Uncover and fluff with a fork.
  8. Serve with couscous on bottom, then chicken mixture and top with toasted almonds.
  9. Enjoy!
Most Helpful

4 5

This was really good. The only change I made was to decrease the couscous to 2c, which made plenty for the 4 of us. The package said the water:couscous ratio is 1:1 so I still used 2c water & it came out perfect. Made for Winter NA/ME Tag 2013. :)

5 5

I reduced the amount to 2 servings and it made exactly that, a perfect 2 servings. Couldn't resist using my tagine for cooking so once everything was mixed I just put it into the tagine and in the oven at 350F for 30 mins and it turned out wonderful. I didn't add any sugar to the onions (and didn't miss it in any way) but all else was by the recipe. I might add some parsley or something such next time only to add a some color, it really doesn't need anything extra flavor wise, it's delicious.