Question Answers Recipes Reviews Supplies Register
Cooking Baking Ingredients Equipment Techniques Entertaining Holidays Ethnic Nutrition Safety Desserts Drinks History Science Kids

Couscous with Chicken, Almonds, and Squash
From Matthew Kenney's Mediterranean Cooking (Canada, UK), by Matthew Kenney, Sam Gugino, Paul Franz-Moore.

In Morocco, couscous is steamed in a couscoussière, a two-part pot with a perforated top, but a number of makeshift couscous steamers are possible. The easiest, which I use, is a colander lined with cheesecloth. Other choices include metal or wooden vegetable steamers lined with cheesecloth or a large fine mesh sieve. The primary consideration is that the holes be small enough to prevent the couscous from falling through.

Ingredients:

1-1/2 cups sliced almonds
1/4 cup olive oil
1 chicken (3 pounds), cut into 8 serving pieces
2 medium onions, diced
2 pounds butternut squash, peeled, seeded, and cut into
1/2-inch cubes (about 3-1/2 cups)
1 Tbsp turmeric
Pinch of saffron
1 Tbsp cinnamon
1/2 cup canned chick peas, rinsed and drained
8 cups chicken stock
4 cups instant couscous (about 1-1/2 pounds)
1/4 cup chopped cilantro
salt
freshly ground black pepper

Instructions:

Preheat the oven to 350°F (175°C). Put the almonds on a small sheet pan or pie plate and toast for 8 to 9 minutes, or until browned but not too dark. Set aside.

Put 2 Tbsp of the olive oil in a Dutch oven over medium-high heat. Add the chicken and cook until lightly browned, 6 to 7 minutes. Work in batches to avoid crowding the pan, which will make it harder to brown the chicken. Remove the chicken to a platter. Add the onions and squash and cook for 5 to 6 minutes, or until the onions soften. Return the chicken to the pot and add the turmeric, saffron, and cinnamon. Cook for 2 minutes, stirring well.

Add the chick peas and stock and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 30 minutes, uncovered, or until the chicken is tender and the squash is cooked. Season with salt and pepper.

Put the couscous in a steamer lined with cheesecloth and place over the simmering stew. Cover and cook for 16 minutes, or until the couscous is cooked and looks swollen. Transfer the couscous to a decorative shallow bowl and season with 1/2 cup of the stew liquid, the remaining olive oil, and salt and pepper to taste.

Add the almonds and cilantro to the stew. Check the seasoning again, place the chicken pieces and vegetables in the middle of the couscous, and pour the broth around the edges. Serve immediately.

Yield: serves 4



  MOST POPULAR

Submit your question
to Ochef

Related Articles:
Mushroom and White Bean Stew Over Couscous
Poached Salmon with Vegetable Couscous
Green Pepper Couscous
Lamb with Couscous
Couscous with Mergez Sausage
Warm-Weather Couscous
Tunisian Couscous Salad recipe
Couscous with Asparagus and Toasted Pistachio Vinaigrette
Sweet Couscous
Cooking    Baking    Ingredients    Equipment    Techniques    Entertaining    Holidays    Ethnic    Nutrition    Safety    Desserts    Drinks    History    Science    Kids

Register    © 2001-2006 FNS LLC    Search    Advertise    Contact Us    Privacy    Site Map    Links