INGREDIENTS

INSTRUCTIONS

Prepare the chicken:  In a shallow dish sprinkle the chicken with the
cumin, the ginger, the  salt, and the garlic, drizzle it with the oil,
and rub it all over to  coat it well. Chill the chicken, covered, for
at least 1 hour or  overnight.  In a heavy saucepan cook the onion and
the garlic in the oil over  moderately low heat, stirring, until they
are softened, stir in the  ginger and the saffron, and cook the mixture
for 30 seconds. Add the  broth and 2 tablespoons each of the coriander
and the parsley, bring  the mixture to a boil, and simmer it for 10
minutes. Add the chicken  and the carrot and poach the chicken,
covered, for 10 minutes. Turn  the chicken, add the zucchini, and cook
the mixture, covered, for 10  minutes, or until the chicken is cooked
through. Transfer the chicken  with tongs to a cutting board and let it
stand for 5 minutes. While  the chicken is standing, add the olives and
the remaining 1  tablespoon each of the coriander and the parsley to
the pan, bring  the liquid to a boil, and boil the mixture for 2
minutes.  Prepare the couscous:  Put the saffron in a small dish, set
the dish on a rack set over a  saucepan of the broth and 3/4 cup water,
and bring the liquid to a  boil. Heat the saffron for 1 minute, crumble
it into the broth, and  add the oil. Stir in the couscous, remove the
pan from the heat, and  let the couscous stand, covered, for 5 minutes.
Fluff the couscous  with a fork before serving.  Slice the chicken,
divide it between 2 plates with the couscous, and  spoon the vegetable
mixture over it.  Serves 2.  Gourmet February 1991  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1472
Calories From Fat: 676
Total Fat: 75.9g
Cholesterol: 292.4mg
Sodium: 3987.5mg
Potassium: 3013.5mg
Carbohydrates: 59.5g
Fiber: 14.1g
Sugar: 17.3g
Protein: 137.1g