Moroccan Chicken over Couscous
Ingredients:
FOR THE MOROCCAN CHICKEN
Olive Oil, As Needed For Browning
2 pounds Boneless, Skinless Chicken Thighs
Hickory Smoked Sea Salt, As Needed For Seasoning
1 whole Onion, Peeled And Thinly Sliced
1 dash Vinegar Or White Wine, For Deglazing (I Used A Lemon Balsamic!)
1 teaspoon Ras El Hanout (a Special Moroccan Spice Mix That You Can Find In Any Spice Shop)
1 pinch Saffron
½ teaspoons Dried Tarragon
½ teaspoons Powdered Ginger
1 teaspoon Coriander
½ teaspoons Cumin
1 teaspoon Turmeric
½ teaspoons Smoked Paprika
⅛ teaspoons Cayenne Pepper
6 cups Chicken Stock
1 ounce, fluid Honey
2 whole Cinnamon Sticks
½ pounds Butternut Squash, Cubed Small (any Squash You Have Will Work If You Don’t Have Butternut Squash.
I’ve Done Yellow Squash And Zucchini As Well)
4 ounces, weight Dried Prunes, Coarsely Chopped
4 ounces, weight Dried Apricots, Coarsely Chopped
1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
2 whole Bay Leaves
Parsley Sprigs, For Garnish
FOR THE COUSCOUS:
2 cups Chicken Stock
½ teaspoons Hickory Smoked Sea Salt
½ teaspoons Ras El Hanout
½ teaspoons Smoked Paprika
1 pinch Saffron
1 box (10 Oz. Size) Plain Couscous
Preparation
1. First, heat up a drizzle of oil in a large pot. Brown all of your chicken thighs for about 3 minutes on each side and sprinkle them with a bit of hickory smoked salt as they cook. Remove them from the pot and set them aside. Add the sliced onion to the pan and cook until translucent. Deglaze the pan by stirring in the vinegar or wine and scrape up those lovely browned bits at the bottom. Have the ras el hanout, saffron, tarragon, powdered ginger, coriander, cumin, turmeric, smoked paprika and cayenne ready and combined in a bowl. Toss it in with the onions and let it get aromatic for about 30 seconds.
2. Add in the chicken stock, honey and cinnamon sticks. Bring it to a boil and then reduce heat to a simmer. Add the squash, dried fruit and chickpeas and let it simmer for 10 minutes. Add the chicken back in to the pot as well as the bay leaves. Simmer this for 2 hours to let all of those lovely flavors come together and make the chicken “fall apart” tender.
3. When you are just about ready to serve, prepare the couscous. I like to cook it in chicken stock because it ties it in more with the chicken dish it is being served with and adds so much more flavor. Get a small pot on the stove and bring the chicken stock to a low boil. While it is heating up add the salt, ras el hanout, smoked paprika and saffron. Pour the couscous in when it is at a boil and give it a big stir. Cover the pot and take it off the heat. Let the couscous cook for 5 minutes until tender, then remove the lid and fluff it up with a fork.
4. You’re ready to serve! Remove the cinnamon sticks and bay leaves from the pot of Moroccan chicken. Spoon a healthy scoop or two of couscous into a bowl, then top with a big portion of that Moroccan chicken. The liquid will just get soaked up by the couscous and everything will meld just gloriously. Garnish with a sprig of parsley and you’re good to go.
This can easily serve 6 to 8 and it is great to serve family style at a dinner party.
Let me tell you, as this was cooking our house smelled so good and if I closed my eyes I could have been at a market in Marrakech. The taste just transported me further. I love how food has that power. Try this Moroccan chicken and transport yourself without having to leave your kitchen.
http://www.healthdigezt.com/moroccan-chicken-over-couscous-recipe/
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