Moroccan Chicken with Couscous

Name: Moroccan Chicken with Couscous
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.5 cup flour; 3 tbsp sweet paprika; 2 tsp salt; 0.5 tsp black pepper; 3 lb chicken; 2 tbsp olive oil; 1 yams; 1 onion; 2 garlic cloves; 1 bay leaf; 1 tbsp ground cumin; 1 tbsp ground cardamom; 1 tsp ground cinnamon; generous pinch saffron thread; 0.5 cup raisins; 0.5 cup chopped dried apricot; 3 cup chicken broth; 1 cup couscous; 0.25 cup minced of fresh mint

A dish of chicken, couscous and yams, seasoned with paprika and cumin and simmered on the stove.

1 hr 40 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 90 min · 100 min total
Difficulty: medium

1
In a large bowl, combine the flour, paprika, salt (optional), and pepper. Add the chicken and mix so that all sides are well covered.
2
In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes.
10 min
3
Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth.
4
Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning if necessary.
60 min
5
Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes.
5 min
6
Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes before serving.