| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Moroccan |
Moroccan |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken; cut in 6 pieces loose skin & fat removed |
| 1 |
c |
Dried chick peas; soaked overnight and drained |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Saffron |
| 1 |
|
Sprig flat leaf parsley; chopped |
| 1 |
c |
Onion; sliced |
| 1 |
c |
Ripe tomato; sliced |
| 4 |
c |
Water |
| 1 |
c |
Dark raisins |
| 2 |
lb |
Couscous |
| 1 |
tb |
Butter; melted |
INSTRUCTIONS
Put all the ingredients, except the raisins, couscous and butter, in the
bottom of the couscousier. Bring to a boil, then simmer over low heat for
1/2 hour.
Add the raisins and simmer for 15 minutes. Set aside.
Mix the dry couscous with 1/2 cup water and toss well. Rub the couscous
through your fingers to ensure that there are no lumps. Steam in the top of
the couscousier over moderate heat for 15 minutes.
Turn the couscous out into a large bowl or onto a tray and add the butter.
Return to the top of the couscousier and steam for 20 minutes. The dry
couscous should expand 3 times its original size. Preparation of the
couscous takes place at the same time as the chicken and chick peas are
cooking in the bottom of the couscousier.
Serve the chicken, chick peas, raisins, and sauce together in a dish or
bowl. The couscous is served in another bowl.
Recipe by: Copeland Marks
Posted to recipelu-digest by SatinsBack <SatinsBack@aol.com> on Mar 7, 1998
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