After watching a cooking show my husband blurts out that he would really like to try couscous. I have never made it and don't generally cook dishes from the area of the world that it comes from so know nothing about what to serve it with. My darling husband said that he wanted to challenge me. Onto my favorite research mechanism - online - I go. I found this recipe for Morroccan Chicken. So yummy. I might tweak it a bit the next time but really not sure how at this time, but I usually modify things after making them a time or two. This one was pretty good fresh, but was better after it sat for a while, even a few hours. It thickened up a bit and the flavours developed a little more. I think it could use a bit more of something but can't quite put my finger on what just yet.
Morroccan Chicken with Couscous
1 cup couscous
1 Tbsp vegetable oil
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
5 whole cloves
½ tsp cinnamon
1 tsp turmeric
¼ tsp cayenne pepper
6 chicken breasts, chopped
16 oz can garbanzo beans (chick peas)
16 oz can crushed tomatoes
1 liter chicken stock
2 carrots, chopped
1 zucchini, chopped
Salt (to taste)
1. Prepare couscous according to package
2. Heat oil in large pot over medium heat, cook onion and garlic until tender. Mix in spices. Place chicken pieces in pot and cook until browned.
3. Pour in beans/peas, tomatoes & broth. Bring to a boil, reduce heat and simmer 25 minutes.
4. Mix in carrots and zucchini and cook until tender.
5. Remove bay leaves and serve over prepared couscous
