Moroccan Chicken and Couscous

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Submitted by Danza

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For the chicken[edit]

  • 1.5 tsp cumin seeds
  • 1.5 tsp coriander seeds
  • 1.5 tsp ground ginger
  • 1.5 tsp ground turmeric
  • 1.5 tsp ground cinnamon
  • 1 tsp chili flakes
  • 12 skinless chicken drumsticks or thighs. I used thighs.
  • olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp ginger, grated
  • 14 oz can chopped tomatoes
  • 1.5 cup chicken stock or broth

For the Couscous[edit]

  • 2.25 cups chicken stock or broth
  • 1.5 clove garlic, minced
  • 4 green onions
  • 15 oz couscous
  • 2 tbsp chopped cilantro


Method[edit]

  • First, skin and wash your chicken.

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  • Next, mix the cumin seeds, coriander seeds, ground ginger, ground turmeric, cinnamon, and chili flakes. Put them in a small frying pan and dry roast the mixture about a minute or two or until it becomes fragrant.

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  • Next, get a mortar/pestle or a spice grinder and grind the spice mixture up before seasoning the chicken with it. This is what it should look like. Rub it into the chicken well or else you'll just burn the spices when browning the chicken.

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  • Next, get a big pot, put some olive oil in it and start browning the chicken in batches, about 4 minutes per side. Your house will start to smell wonderful. Once all the pieces are browned, set them aside.

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  • While the chicken is browning, chop your onion very fine, and mince your garlic and fresh ginger. Also, might as well chop the green onions and cilantro for the couscous now too.

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  • In the same pot, put the onions, garlic, and ginger and cook for about 4 minutes until soft.

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  • Next, put the tomatoes, chicken stock and chicken back in the pot and stir it all up. Bring it to a boil, then reduce heat to a simmer and let it cook for about 45 minutes covered.

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  • Start the couscous when there's about 20-25 minutes of cooking time remaining on the chicken. For best results with couscous, find the lowest, widest casserole tray you can find and put the couscous in it. The reason you want it wide is so that the the couscous can expand without being impeded by its own weight, resulting in lighter, fluffier couscous.

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  • Boil the chicken stock with the garlic. Once it's boiling pour it over the couscous in the casserole tray, quickly mix it up a bit and cover tightly with saran wrap. Let this sit for 15 minutes.

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  • Then unwrap the tray, and fluff the couscous with a fork while adding in the chopped green onions and cilantro. The chicken should be about done at this point. Taste the sauce, I added a bit of salt at this point.
  • Put some of the couscous on a plate and cover with chicken and some of the sauce to serve.

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