| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Moroccan, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Medium onion. peeled and |
|
|
quartered |
| 2 |
|
Medium garlic cloves, peeled |
|
|
and minced |
| 2 1/2 |
lb |
Chicken, skinned |
| 2 |
T |
Flour |
| 1 |
T |
Olive oil |
| 2 1/2 |
c |
Water, divided |
| 1/8 |
t |
Saffron |
| 1/2 |
t |
Ground ginger |
| 1/2 |
t |
Ground cumin |
| 1/2 |
t |
Paprika |
| 1/4 |
t |
Salt |
| 3 |
T |
Lemon juice |
|
|
Grated peel of 2 lemons |
| 1/2 |
c |
Green olives, pitted and |
|
|
coarsley chopped |
| 2 |
T |
Minced cilantro |
| 3/4 |
c |
Couscous |
|
|
Fresh ground black pepper |
INSTRUCTIONS
In a food processor, finely chop onion and garlic. Dredge chicken in
flour. In a large skillet, heat oil over medium heat. Saute chicken
and onion mixture until mixture has softened, about 10 minutes. Stir
in one cup water, saffron, ginger, cumin, paprika, salt and lemon
peel. Bring to a boil, reduce heat and simmer, covered, 35 minutes.
Remove chicken from sauce and allow to cool a few minutes. Debone
chicken and cut meat into small pieces. Put meat back into sauce with
the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
While the chicken is cooking, bring 1 1/2 cups of water to a boil in a
medium saucepan. Add the couscous and bring back to a boil. Remove
from heat and allow to sit for 5 minutes. Spoon chicken mixture over
couscous and serve. Source: Houston Chronicle From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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