Rudys Moroccan Stewed Chicken With Couscous Recipes

RUDY'S MOROCCAN STEWED CHICKEN WITH COUSCOUS

Steps:

• Heat the oil in a large deep skillet or a wide pot over medium-high heat.
• Season the chicken thighs with salt and pepper on both sides, place them in the pan, and cook them for 2-3 minutes on each side, until they brown thoroughly. Remove chicken to a clean bowl, reserving any juices (at this point the chicken should not be fully cooked).
• In the same skillet, add the onions and saute, stirring occasionally, until slightly browned, about 10 minutes. Remove onions to the bowl containing the chicken.
• If necessary, add a bit more olive oil to the skillet and let it get hot. Add the sliced zucchini and saute, stirring occasionally, until slightly browned.
• While the zucchini is cooking, measure the spices (cayenne pepper, chili powder, cumin, cinnamon, ginger and coriander) into a small bowl and combine.
• Add the chicken and onions, along with the collected juices, back to the pan. Add the garbanzo beans, tomatoes with their juices, spices, and chicken stock. Stir gently to combine.
• Turn heat to high until the stew gently boils. Immediately reduce heat to medium and simmer for 10 to 15 minutes, until the chicken is cooked through.
• While the dish simmers, prepare the couscous according to package directions.
• Just before serving the chicken, add the juice of one lemon (about 1 1/2 Tbsp).
• Season to taste with more salt and pepper.
• Serve over whole wheat couscous garnish with fresh chopped cilantro.

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.

CHICKEN WITH COUSCOUS

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to skillet and brown, about 7 minutes per side. Transfer chicken to plate. Pour off all but thin film of fat from skillet. Add onions, reduce heat to medium and sauté until very tender and beginning to brown, about 10 minutes. Add squash and stir 2 minutes. Add cinnamon, cumin and saffron and stir until fragrant, about 30 seconds. Add chicken stock and bring to boil, scraping up browned bits. Add chicken with any drippings on plate, kumquats, pitted prunes and honey.
• Cover skillet and simmer until chicken is cooked through, turning occasionally, about 30 minutes. Uncover and boil until liquid thickens to sauce consistency if necessary. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm covered over medium heat.).
• Mound couscous on plates. Spoon chicken and sauce over. Sprinkle with cilantro and serve.

MOROCCAN STEWED CHICKEN

Steps:

• Heat the oil in a deep saute pan over med-high heat. Salt and pepper the chicken place it in the pan. Cook chicken for 2-3 minutes each side until browned. Add zucchini and continue cooking, stirring occasionally.
• When the zucchini begin to brown add the garbanzo beans, water, tomatoes, cayenne, cumin, and cinnamon. Lower the heat and simmer for 15-20 minutes until the chicken is tender and cooked through. (do not cover the pan).
• Season to taste with more salt and pepper and sprinkle with cilantro.
• Serve with steamed rice, or couscous.

MOROCCAN CHICKEN AND WHOLE GRAIN COUSCOUS

Steps:

• Prepare the couscous according to package directions.
• Heat the oil in a large pot over medium heat, and cook onion until tender. Mix in bay leaves, cloves, cinnamon, turmeric, and cayenne pepper. Place chicken in the pot, and cook until well browned. Pour garbanzo beans, tomatoes, and broth into the pot, and bring to a boil. Reduce heat to low, and simmer 25 minutes.
• Mix carrots and zucchini into pot. Season with salt. Continue cooking 10 minutes, or until vegetables are tender. Serve stew over cooked couscous.

MOROCCAN CHICKEN WITH COUSCOUS

Steps:

• Fry chicken portions skin side down in butter and oil until golden.
• Turn.
• Add onions, garlic, spices, salt, orange juice and 300ml of water.
• Cover and bring to the boil, reduce heat and simmer for 30 minutes.
• Mix couscous with salt and 350ml of water.
• Leave to soak for 5 minutes.
• Add rest of ingredients for couscous.
• Line a steamer with greaseproof paper and spoon the cous cous inches.
• Place over chicken and steam for 10 minutes.
• Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
• Serve chicken on top of couscous and pour over a little of the sauce.