Moroccan Couscous
Moroccan
Main
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.
