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Moroccan Couscous

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Category : Africa & Middle East
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Submitted by : Siraj Patel
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Ingredients:
chicken, 3.5 pound, cut in 6 pieces butter, 3.5 T vegetable oil, 1/4 c onion, 1 large, cut into wedges plum tomatoes, .5 pound quartered parsley, 1 c fresh chopped ginger, 1.5 t ground black pepper, 1.5 t ground turmeric, 1 t ground jalapeno chili, 1 whole cinnamon stick, .5 cayenne pepper, 1/4 t saffron threads, 1/8 t crushed turnips, 5 small, peeled, quartered carrots, 4 large peeled, quartered lengthwise and crosswise acorn squash, 1 large peeled, seeded, cut into 2 inch pieces zucchini, 3 small cut quartered lengthwise then crosswise garbanzo beans, 16,ounce, canned water, 2 1/4 c salt, 1.5 t couscous, 3 c about 18 ounces chicken broth, 4 c, canned Note: Buy couscous from a Middle Eastern store, or you maybe can buy it at health stores.
Instructions:
Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through,turning occasionally, about 20 minutes. Using tongs remove chicken from cooking liquid: reserve cooking liquid.. Skin and bone chicken; cut into bite size pieces. Melt 2 tablespoons of butter with the oil in large heavy Dutch oven over medium-high heat. Add onion,sauté until tender,about 10 minute. Add tomatoes and next 8 ingredients and stir 30 seconds. Mix in reserved cooking liquid, turnips, carrots, squash, zucchini and garbanzo beans with liquid. Cover and simmer until the vegetables are almost tender about 15 minutes. Uncover and cook until vegetables are tender, about 5 minutes. Add chicken pieces to sauce and cook until heated through, about 3 minutes. Discard jalapeno. Meanwhile bring 2 1/4c. Water and 1- 1/2 T butter and salt to boiling. Stir in couscous. Remove from heat, cover and let stand 10 minutes; fluff with fork. Arrange couscous in center of serving platter. Drizzle couscous with 3/4 c sauce. Spoon chicken and vegetables atop couscous. Serve, passing remaining sauce separately. This is not for the faint of heart, just for those seeking the pleasures of life. Spicy and hot, and you will cook it over and over. If nothing else, we owe Morocco a thank you for this one. Servings: 6


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