• Moroccan Couscous with chicken

    2½ pounds boneless chicken breasts
    4 cups canned chicken broth, reconstituted
    3½ tbls butter or margarine
    ¼ cup vegetable oil
    1 large onion, cut into wedges
    ½ lb plum tomatoes, quartered
    1 cup fresh Italian parsley, chopped
    1½ tsp ground ginger
    1½ tsp black pepper
    1 tsp ground turmeric
    1 whole jalapeñño pepper
    ½ cinnamon stick
    ¼ tsp cayenne pepper powder
    1/8 tsp crushed saffron threads
    5 medium potatoes, quartered (or use turnips)
    4 large carrots, peeled, quartered lengthwise then crosswise
    3 medium zucchini, quartered lengthwise then crosswise
    1 (19 oz.) can chick peas
    ½ cup raisins

    Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally (about 20 minutes). Using tongs, remove chicken from cooking liquid; reserve cooking liquid. Cut chicken into bite-sized pieces. Melt 2 tbls butter or margarine with oil in a heavy, large Dutch oven over medium-high heat. Add onion and sautéé until tender (about 10 minutes). Add tomatoes and next 7 ingredients and stir for 30 seconds. Mix in reserved chicken cooking liquid, potatoes (or turnips), carrots, squash, zucchini, chick peas with their liquid and raisins. Cover and simmer until vegetables are almost (about 15 minutes). Uncover and cook until vegetables are tender (not mushy), about 5 minutes. Add chicken pieces to sauce and cook just until heated through (about 3 minutes). Discard jalapeñño. Cook couscous according to package directions and arrange on a serving platter. Drizzle with ¾ cup of sauce. Spoon chicken and vegetables on top. Serve, passing remaining sauce separately.



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