Middle Eastern Chicken With Moghrabieh Couscous Food

MORROCAN CHICKEN WITH COUSCOUS

Steps:

• In a large bowl, combine the flour, paprika, salt (optional), and pepper. Add the chicken and mix so that all sides are well covered.
• 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.
• Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth.
• 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.
• Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes.
• 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.

MIDDLE EASTERN CHICKEN WITH PUMPKIN AND COUSCOUS

Steps:

• Preheat oven to 200 degrees celcius.
• Combine chicken, pumpkin, spice and oil and place on a baking tray.
• Bake for around 20-25 minutes.
• Cool slightly and slice the chicken into strips.
• In a large serving bowl combine the coriander, lemon juice and rind, feta cheese, and couscous; mix well.
• Finally fold through the pumpkin and the chicken pieces.
• Serve garnished with lemon slices and coriander.

MIDDLE EASTERN CHICKEN WITH MOGHRABIEH COUSCOUS

Steps:

• Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.
• When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.
• Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat.
• Add the fennel seeds, cumin and corriander and cook another minute.
• Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.
• While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside.
• After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'.
• Remove the chicken from the pot and remove chicken from the bone.
• If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.
• Return the chicken to the sauce once the right consistency has been achieved.
• To serve, add the Moghrabieh to bowls and top with the chicken mixture.

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

Steps:

• Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
• While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
• Serve chicken over couscous, or vice versa, and garnish with parsley.
• Prep Time:.

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS

Steps:

• Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
• Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
• Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
• Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
• While chicken simmers, melt butter in sauce pan over medium heat.
• Add nuts and lightly toast for a few minutes.
• Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
• Serve chicken over couscous and garnish with parsley.
• This rocks!