Re-create the authentic flavors of Morocco in your kitchen. Requiring no exotic ingredients just an extra amount of time, this classic Moroccan chicken dish is sure to please your family and is perfect for when your looking for that something special to add to your culinary repertoire.Yield:4 Servings
Ingredients:
3 skinless, boneless chicken breasts cut into small pieces
1 tsp. ground ginger
pinch of saffron
1/3 c extra-virgin olive oil
1 1/2 large onion, peeled, thickly sliced
2 c chicken stock
3 1/2 oz. raisins, soaked in a little water
1 Tbsp. sugar
1 tomato, finely chopped
2 garlic cloves, peeled, thinly sliced
1 package plain couscous
1. In a small bowl, mix the ginger, saffron, and 2 Tbsp. of the extra-virgin olive oil. Pour marinade into a plastic bag and add the chicken pieces.Place in refrigerator.
2.Meanwhile, bring the chicken stock to a simmer.
3.In a separate large skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add 1/2 the sliced onions, sprinkle with the sugar and brown.
4. Add about 8 Tbsp. of the chicken stock to the onion mixture and mix thoroughly. Cook for about 15 minutes.
5. Add the drained raisins to the onion mixture and continue cooking for an additional 10 minutes.Remove the skillet from the heat and place it in a separate bowl.
6. Return the skillet to the stove top.Add the chicken pieces, tomatoes,remaining onions and garlic to the skillet. Add the remaining chicken stock and cook for an additional 30 minutes stirring often.Remove from heat.
7.Prepare couscous according to directions on box.
8. In a large serving dish, add the couscous followed by the chicken and topped with the onion mixture.Serve immediately.
Ingredients:
3 skinless, boneless chicken breasts cut into small pieces
1 tsp. ground ginger
pinch of saffron
1/3 c extra-virgin olive oil
1 1/2 large onion, peeled, thickly sliced
2 c chicken stock
3 1/2 oz. raisins, soaked in a little water
1 Tbsp. sugar
1 tomato, finely chopped
2 garlic cloves, peeled, thinly sliced
1 package plain couscous
1. In a small bowl, mix the ginger, saffron, and 2 Tbsp. of the extra-virgin olive oil. Pour marinade into a plastic bag and add the chicken pieces.Place in refrigerator.
2.Meanwhile, bring the chicken stock to a simmer.
3.In a separate large skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add 1/2 the sliced onions, sprinkle with the sugar and brown.
4. Add about 8 Tbsp. of the chicken stock to the onion mixture and mix thoroughly. Cook for about 15 minutes.
5. Add the drained raisins to the onion mixture and continue cooking for an additional 10 minutes.Remove the skillet from the heat and place it in a separate bowl.
6. Return the skillet to the stove top.Add the chicken pieces, tomatoes,remaining onions and garlic to the skillet. Add the remaining chicken stock and cook for an additional 30 minutes stirring often.Remove from heat.
7.Prepare couscous according to directions on box.
8. In a large serving dish, add the couscous followed by the chicken and topped with the onion mixture.Serve immediately.
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