Tunisian Orange Chicken With Couscous

Name: Tunisian Orange Chicken With Couscous
Prep time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 serving(s)
Ingredients: 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)

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Recipe by JackieOhNo

Tunisia, which is on the Mediterranean cost of northern Africa, is known for this wonderful spicy chicken stew served on mounds of light and fluffy couscous. If you want to add more flavor to your couscous, you can use chicken or beef broth in place of the water, add some curry powder and a handful of raisins or dried currants when stirring the couscous into the water, or toss hot couscous with sauteed onion, garlic, and red pepper.2 T. safflower oil

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READY IN: 1hr 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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)

DIRECTIONS

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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