Tunisian Orange Chicken With Couscous
- Ready In:
- 1hr 20mins
- 1 (3 lb) whole chickens, cut in 8 pieces
- 1 large onion, cut crosswise in 1/4-inch-thick slices and separated into rings
- 1 cup celery, sliced
- 1 small garlic clove, crushed
- 1 1⁄2 tablespoons all-purpose flour
- 1⁄2 teaspoon sugar
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 large tomatoes, cored and chopped
- 1 cup orange juice
- 2 large navel oranges, peeled and cut crosswise into 1/2-inch-thick slices
- 1⁄2 cup small pitted ripe black olives
- 1 1⁄2 cups water
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 teaspoon salt
- 1 cup couscous
- watercress leaf, for garnish (optional)
- 1 navel orange, sliced, for garnish (optional)
- In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
- Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
- Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
- Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
- Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
- With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
- Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.
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RECIPE SUBMITTED BY
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!