Chicken Couscous Recipe

Chicken Couscous Recipe

hot and spicy, poultry

Ingredients :

• 3 cups packaged couscous
• 2 small frying chickens; cut into pieces
• 15 cloves garlic; peeled and crushed
• 4 large onions; quartered
• 1 tablespoon crushed dried hot chilies
• 1 tablespoon mixed dried herbs; Italian seasoning
• 1 bay leaf
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon fresh ground black pepper
• 1/2 cup chopped fresh cilantro
• 3 cinnamon sticks
• 2 whole garlic cloves
• 3 medium potatoes; peeled and quartered
• 12 small boiling onions
• 1 cup pumpkin; cut into 1" chunks
• 5 large mild chilies
• 1 long fresh mild chilies
• 10 small fresh hot chilies; preferably red
• 15 dates
• 2 medium leeks
• trimmed and cut into 2" lengths
• 12 cherry tomatoes

Sauce No. 1 :

• 4 cups chicken broth
• 4 tomatoes; chopped
• 2 large onions; chopped
• 10 cloves garlic; crushed
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 large bell pepper; seeded and chopped
• 1 large onion; chopped
• 2 small fresh hot chilies; chopped
• 1/2 tablespoon sugar
• salt to taste

Sauce No. 2 :

• 6 small fresh hot chilies
• 1 tablespoon grated fresh ginger
• 1 teaspoon cayenne
• 1/2 cup sugar
• 1/2 cup distilled vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 cup olive oil
• 1 cup cooked chickpeas; garbanzo beans
• 6 hard-boiled eggs
• peeled and cut in half
• 1/2 cup pitted black olives; drained
• 1 tablespoon minced fresh cilantro
• 1 lemon; cut into thin slices

Preparation :

Prepare the couscous according to the manufacturer's directions. Put the chickens into a pot large enough to hold them comfortably. Add the next 12 ingredients and cover with water. Bring to a boil and reduce the heat to maintain a fast simmer. Cook the chicken about 45 minutes, or until tender. Let it sit in its liquid while you prepare the other ingredients. Put the potatoes and onions in a pot, cover with water, and boil until tender. Put the next 5 ingredients in a vegetable steamer and steam only until just tender but not mushy. Add the cherry tomatoes during the last few minutes of steaming. They should be hot through but not cooked to the point where they collapse. To make Sauce No. 1: Put the broths into a saucepan. Put the next 5 ingredients into the jar of a blender and whir to a puree. Add to the broth and bring to a boil. Reduce the heat, add the remaining ingredients, and simmer for 45 minutes, stirring occasionally. Reserve 1 cup of Sauce No. 1. To make Sauce No. 2: Add the 1 cup of Sauce No. 1 to the next seven ingredients. Put into the jar of a blender and whir. Put into a saucepan and simmer for 30 minutes, stirring to prevent scorching. Sprinkle the couscous evenly over a large serving platter. Sprinkle the couscous evenly over a large serving platter. Arrange the chicken, cooked vegetables, chickpeas, eggs, and olives over the couscous. Pour Sauce No. 1 over everything. Sprinkle with the cilantro and scatter the lemon slices overall. Serve with Sauce No. 2 in a separate bowl for each diner to use at his or her own discretion or capacity. NOTES: To serve, arrange the chicken, cooked vegetables, chickpeas, eggs, and olives over the couscous. Pour Sauce No. 1 over everything. Sprinkle with the cilantro and scatter the lemon slices overall. Serve with Sauce No. 2 in a separate bowl for each diner to use at his or her own discretion or capacity. Yield: 10 servings. This recipe is from South Africa.

Yield: 10 servings

Chicken Couscous Recipe