Recipe

Classic Moroccan Chicken And Vegetable Couscous Recipe

Add Step-by-Step Photos	Luisascatering / All my dishes 10 months, 1 week ago This is an updated version of the traditional North African dish. It's "festive exotic dinner party fare" (my cookbook says that, ha ha) with the fiery sauce known as Harissa (pass that around separately cuz it's HAWT!) Prep:20m Cook:45m Servings:8	Luisascater
	moroccan chicken curries vegetable spicy harrissa hot pepper couscous

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angelinaw

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marky90

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trigger

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meals4abby

Ingredients

2 tablespoons extra-virgin olive oil

1 1/2 lb. organic boneless chicken thighs cut into rough 2 inch cubes

Kosher salt to taste

1/2 tsp. cayenne pepper

1 large sweet yellow onion, chopped

6 garlic cloves, minced

2 tsp ground cumin

1 teaspoon mild curry powder

6 cups organic chicken or vegetable stock

2 cinnamon sticks

1/2 lb garnet yams/sweet potatoes, peeled and cut into 2 inch lengths

1/2 lb parsnips, peeled and cut into 2 inch chunks

2 cups cooked chickpeas, drained

1 slender zucchini, cut into 1 inch slices

1 red bell pepper, seeded and coarsely chopped

1 cup golden raisins

1/2 cup turkish dried apricots, chopped

3 cups raw couscous (I like to use whole wheat for it's nutty flavor)

1 cup Harissa (recipe follows:)

3 TB dried red pepper flakes

1 1/2 tsp ground coriander seed

1 1/2 tsp ground cumin

3/4 tsp kosher salt

1/4 cup boiling water

5 tsp olive oil

4 garlic cloves, minced

Directions

For Harissa:

In small bowl, combine the 1st 4 ingrediants. Pour boiling water over the mixture and stir to combine. Mix in the olive oil and garlic. Set sauce aside to steep at room temp for at least 1 hour.

For stew:

Heat the oil in a very large nonstick skillet with a lid or in a dutch oven. Season the chicken with salt and cayenne and brown over medium heat on all side, about 5 minutes. Remove to plate, leaving drippings in pan.

Add the onion and red pepper; saute until it begins to soften. Add the garlic, cumin, curry powder and cinnamon sticks, saute for a minute to release the aromatics. Add the broth, sweet potatoes and parsnips and cook covered for 10 minutes to partially cook the vegetables.

Add the chickpeas, zucchini, raisins and apricots. Return the chicken to the stew and simmer uncovered over medium heat for 30 minutes. Taste for seasoning and add more salt if needed.

For the couscous: bring 4 1/2 cups of water to a boil in a large saucepan. Add 1 1/2 tsp salt and stir in the uncooked couscous. Remove from the heat, cover and let stand until the liquid is absorbed, 5-6 minutes. I like to add a "knob" of butter to it :-)

To serve: Mound the cousous in the center of a large rimmed platter. Spoon the chicken and vegetables on the couscous and ladle the broth over them. Pass additional hot sauce at the table.

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Comments

jimrug1 10 months, 1 week ago said:
I love this. Talk about gorgeous!! Harrisa is one of my favorite flavor combos... Great recipe Luisa... with I could give it a 10... Jim

trigger 10 months, 1 week ago said:
All I want to hear is dinner is served.
Another smile :) and five forks and you know about the flags already Luisa right?

boofie 10 months, 1 week ago said:
A great excuse to pull out the tagine. Also, I've been looking for a good recipe for harissa. Thanks for sharing :)

Boofie.

meals4abby 10 months, 1 week ago said:
Hi Luisa! I'm such a fan of all of your recipes and this is no exception! Fabulous as usual!

juels 10 months, 1 week ago said:
Lovely recipe, can't wait to try some N.African cooking, this sounds wonderful!

dollhead 10 months, 1 week ago said:
Mmmmmmmm-love all the ingredients. Sounds delish!

angelinaw 10 months, 1 week ago said:
Luisa, when is dinner? Seriously, this looks and sounds incredible! I love your recipes! Thanks and high-five!

sararubab 10 months, 1 week ago said:
I really like the recipe but i didnt understand the initial steps like first mix the chicken with the first 3 ingredients and leave aside and then for stew which chicken is used?? If anybody can guide me please???

luisascatering 10 months, 1 week ago said:
Sararubab:

You season the chicken with the salt and cayenne and brown the chicken in a nonstick pan with the olive oil. Then you take the chicken out, do the vegetable part, then the chicken goes back in later to finish cooking. I hope that helps :-)

marky90 10 months, 1 week ago said:
Loving this Luisa!!!

latinart 6 months, 3 weeks ago said:
I just made this dish last night. It was soooo good!!! I have been looking to make the chicken, veggies and couscous dish I order from my favorite Moroccan restaurant and I am so happy I found it. It tasted just like the one from the restaurant. I added a bit of ground ginger and a bit more curry.

The Harissa was excellent too! I had to run to the closet Indian restaurant to buy some mangolassi after dinner so I can cool down my tummy because it was on fire!! Love the sauce. It is spicy but it was soo good!!

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