Recipe of the Day

Chicken and Almond Couscous

posted on: Dec 8, 2014

This Moroccan type couscous is one of my favourite. The juices of the chicken, almonds, chickpeas and raisins blend well to create a succulent dish. Serves about 10 to 12.

• 2 cups couscous
• 2 large onions, sliced
• 1/2 cup olive oil
• 1 chicken, about 4 pounds, cut into serving pieces
• 2 cups cooked chickpeas
• 1/2 cup raisins, rinsed
• 1 cup lightly toasted blanched almonds
• 3 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 7 cups water
• 4 tablespoons butter
• 1/2 teaspoon paprika

Soak couscous in warm water for a few seconds, then quickly drain and place in the top part of the couscousiére or double boiler with a perforated top. Thoroughly break up the lumps in the couscous and set aside.

In bottom part of the couscousiére or double boiler, place onion and oil, then cook over medium heat for 10 minutes. Add remaining ingredients, except water, butter and paprika, then stir-fry for about 5 minutes. Add water – make sure it generously covers the chicken pieces, then bring to boil. Fit the top part with couscous to the bottom part with stew, then seal two parts together with a flour impregnated piece of cloth. (Should be sealed only if steam is escaping between the two parts). Cook over medium heat for 1 hour or until chicken is done, stirring couscous every few minutes to make sure kernels do not stick together, then stir butter into couscous and remove from heat.

Place couscous on a platter pyramid style, then make wide deep well in the middle. With a slotted spoon, remove chicken pieces, chickpeas, raisins and almonds and place in well. Sprinkle paprika over couscous, then serve. Remaining stew and sauce can be served as a side dish with each person adding extra stew to taste.