Moroccan Couscous

Moroccan

Moroccan, chicken, couscous

Ingredients Quantity Unit of Measure
Bengal Gram (Chick Pea)
Black Pepper Powder
Carrot
Cayenne Pepper
Chicken Stock Cubes
Chicken Whole
Cinnamon Powder
Cooking Oil
Couscous Rice
Ginger
Jalapeno Chili
Onion Dry Red
Parsley Leaf
Pumpkin Red
Saffron
Salted Table Butter
Tomato Half Ripe
Turmeric Powder
Turnip
Zucchini
0.450
2.000
0.300
2.000
100.000
2.000
4.000
0.010
0.500
0.004
7.000
0.100
50.000
0.500
1.000
50.000
1.000
4.000
0.400
0.200
Kilogram
Grams
Kilogram
Grams
Grams
Kilogram
Grams
Litre
Kilogram
Kilogram
Grams
Kilogram
Grams
Kilogram
Grams
Grams
Kilogram
Grams
Kilogram
Kilogram

1. Cut chicken into 6 pieces. Cut the onion into wedges, quarter the tomatoes, turnips, carrots amd zucchini. Peel, deseed and cut the pumpkin into 2 inch pieces. Chop the parsley and ginger.
2. Prepare 1 litre stock using stock cubes.
3. Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes.
4. Using tongs remove chicken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut into bite size pieces.
5. Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion, sauté until tender,about 10 minute.
6. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid.
7. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes.
8. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno.
9. Meanwhile bring 2 1/4c water and 1- 1/2 T butter and salt to boiling. Stir in couscous.
10. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in center of serving platter.
11. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately.