Moroccan Couscous
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup chopped shallots
- 3 cups Homemade Chicken Stock, recipe follows, or canned broth
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups couscous
- 1/2 cup pignoli nuts, toasted
- 1/4 cup currants
Directions
Melt the butter in a large saute pan, add the shallots and cook for 3 minutes over medium heat. Add the chicken stock, salt and pepper, raise the heat to high and bring the stock to a boil. Off the heat and add the couscous. Cover the pan and let it sit for 10 minutes.
Add the pignoli nuts and currants to the couscous, stir and serve.
Homemade Chicken Stock:
3 (5-pound) chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in 1/2, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
Yield: 6 quarts
Moroccan Chicken and Lentils
Equipment
3 quart pot
12 inch nonstick skillet
sharp knife
Ingredients
DRESSING
1/2 cup olive oil
1/2 cup red wine vinegar
2 tablespoons ground cumin
2 tablespoons chili powder
2 garlic cloves, minced
1/4 teaspoon ground cinnamon
1 teaspoon salt
LENTILS
4 cups water
1 teaspoon salt
1 pound red lentils, rinsed, drained
CHICKEN
2 tablespoons olive oil
1 large onion, chopped
1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
1 teaspoon salt
1 tablespoon cumin
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1 cup chopped fresh parsley (garnish)
Directions
1. Dressing: Add the olive oil, vinegar, cumin, chili powder, garlic, cinnamon, and salt to a blender bottle or jar with a tight lid. Shake until ingredients are well combined. Set aside.
2. Lentils: Combine water and salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium-low, and simmer until lentils are tender and have absorbed the water completely, about 15 to 20 minutes. Stir in 3 or 4 tablespoons of the dressing.
3. Chicken: Heat 2 tablespoons olive oil in large skillet over high heat. Add onion and sauté until dark brown and soft, about 5 minutes. Add chicken and sauté 2 minutes. Add salt, cumin, chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.
4. Place a serving of lentils on a plate and cover with sliced chicken and dressing. Garnish with chopped parsley.
You can have this ready in 30 to 45 minutes if you work on the chicken while the lentils are cooking.
MOROCCAN CHICKEN WITH OLIVES
Ingredients:
4 Pounds Chicken
2 Onions — slicedSalt And Pepper — to taste
1/4 Teaspoon Ginger1 Teaspoon Paprika1 Onion — finely chopped
1/2 Pound Green Olives
1 Lemon Lemon Juice
Directions: Heat the oil in large sauce pan. Add 3/4 cup water gradually. Add onion slices, sprinkle with spices. Lay chicken on top. Cook over low heat, covered, one hour. Add finely chopped onion. Cook for another 1/2 hour. Place pitted olives in pan of cold water, bring to boil for 1 minute. Drain water. Add olives to pan. Cook for 5 minutes. Just …
