Moroccan Chicken With Sweet Couscous

This is a nice change to ordinary chicken & couscous. My very picky daughter said this was the best couscous dish I have made. To save time I used my pressure cooker to cook the chicken.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  dry  instant couscous
• 1 1⁄2 lbs  skinless chicken leg quarters, cut in half
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon turmeric
• 1  pinch saffron
• 1⁄2 onion, grated
• 3  cinnamon sticks (about 2 inches long)
• 3  cups  chicken stock
• 4  tablespoons sweet unsalted butter, divided
• 1⁄4 cup icing sugar (confectioners sugar)
• 2 -3  teaspoons ground cinnamon

Directions

1. Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter.
2. Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender.
3. Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones.
4. Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted.
5. Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle.
6. Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.