How to make it

  • Heat the oil in a large heavy sauce pan, tagine, or dutch oven. Brown the chicken on both sides. Remove and keep warm.
  • Papertowel off some of the fat, if desired. Fry onion and crushed garlic to sweat. Sprinkle spices and cook for one more minute.
  • Add 2 cups broth and return chicken. Bring to boil, cover and cook 45 minutes or until done.
  • While chicken is cooking, heat some water to a boil in a seperate saucepan. Drop in lemon and olives and blanch until lemon rinds are soft. Drain and remove.
  • Remove chicken from pan, add lemon and olves, and boil until liquid is reduced to sauce consistancy.
  • Boil zucchini, carrots and turnips in broth until tender.
  • Cook couscous according to directions. Let stand 5 minutes, then fluff.
  • In a large bowl, first add drained vegetables, then couscous and olive oil. Stir in chickpeas and top with cilantro if you wish.
  • On a large platter layer couscous, then chicken and finish with sauce.

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  • sunny 10 years ago
    I love these flavors. Thanks for posting, will make soon.
    Was this review helpful? Yes Flag

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