North African Chicken and Couscous

READY IN: 1hr 34mins
Recipe by AcadiaTwo

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.

Top Review by Elmotoo

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. :)

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!

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