Moroccan Chicken And Vegetable CouscousFrom luisascatering 7 years ago
- 2 tablespoons extra-virgin olive oil shopping list
- 1 1/2 lb. organic boneless chicken thighs cut into rough 2 inch cubes shopping list
- kosher salt to taste shopping list
- 1/2 tsp. cayenne pepper shopping list
- 1 large sweet yellow onion, chopped shopping list
- 6 garlic cloves, minced shopping list
- 2 tsp ground cumin shopping list
- 1 teaspoon mild curry powder shopping list
- 6 cups organic chicken or vegetable stock shopping list
- 2 cinnamon sticks shopping list
- 1/2 lb garnet yams/sweet potatoes, peeled and cut into 2 inch lengths shopping list
- 1/2 lb parsnips, peeled and cut into 2 inch chunks shopping list
- 2 cups cooked chickpeas, drained shopping list
- 1 slender zucchini, cut into 1 inch slices shopping list
- 1 red bell pepper, seeded and coarsely chopped shopping list
- 1 cup golden raisins shopping list
- 1/2 cup turkish dried apricots, chopped shopping list
- 3 cups raw couscous (I like to use whole wheat for it's nutty flavor) shopping list
- 1 cup harissa (recipe follows:) shopping list
- 3 TB dried red pepper flakes shopping list
- 1 1/2 tsp ground coriander seed shopping list
- 1 1/2 tsp ground cumin shopping list
- 3/4 tsp kosher salt shopping list
- 1/4 cup boiling water shopping list
- 5 tsp olive oil shopping list
- 4 garlic cloves, minced shopping list
How to make it
- 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.
The Cookluisascatering San Carlos, CA
The Rating10 people
I love this. Talk about gorgeous!! Harrisa is one of my favorite flavor combos... Great recipe Luisa... with I could give it a 10... Jimjimrug1 in Peoria loved it
All I want to hear is dinner is served.
Another smile :) and five forks and you know about the flags already Luisa right?
trigger in loved it
A great excuse to pull out the tagine. Also, I've been looking for a good recipe for harissa. Thanks for sharing :)
Boofie.boofie in Salt Lake City loved it
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