Moroccan Chicken with Sweet Couscous

Name: Moroccan Chicken with Sweet Couscous
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 cup dry instant couscous; 1.5 lb skinless chicken leg quarters; 0.5 tsp salt; 0.5 tsp black pepper; 0.5 tsp ginger; 0.25 tsp turmeric; 1 pinch saffron; 0.5 onion; 3 cinnamon sticks; 3 cup chicken stock; 4 tbsp sweet unsalted butter; 0.25 cup icing sugar; 2 tsp ground cinnamon

Chicken and couscous simmered on the stove and spiced with ginger and turmeric. It comes to the table with small bowl of confectioners sugar and cinnamon.

1 hr 20 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter.
2
Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender.
60 min
3
Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones.
4
Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted.
10 min
5
Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle.
6
Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.