Cooking Instructions
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Step 1
Heat the
Olive Oil (1 dash)
in a large dutch oven over medium high heat. Brown the
Boneless, Skinless Chicken Thighs (2 lb)
in it in batches for about 3 minutes on each side. Remove them to a plate when they are done. They don't have to be completely cooked through, just golden on the outside.
Step 2
Add the
Onion (1)
to the pot and deglaze with the
White Wine (1 dash)
to scrape up the yummy brown bits. Let the onion get soft and fragrant for a couple of minutes.
Step 3
Add the
Ras el Hanout (1 tsp)
,
Ground Coriander (1 tsp)
,
Ground Turmeric (1 tsp)
,
Ground Cumin (1/2 tsp)
,
Saffron Threads (1 pinch)
,
Ground Ginger (1/2 tsp)
,
Dried Tarragon (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
,
Cayenne Pepper (1/8 tsp)
, and
Salt (1 pinch)
to the pot and let them get fragrant for about 30 seconds while stirring.
Step 4
Pour in the
Chicken Stock (6 cups)
and
Honey (1 Tbsp)
and let the mixture come to a boil.
Step 5
Add the
Butternut Squash (1 2/3 cups)
,
Dried Apricots (3/4 cup)
,
Dried Pitted Prunes (2/3 cup)
,
Cinnamon Sticks (2)
, and
Chickpeas (1 can)
.
Step 6
Return the chicken to the pot and stir everything well. Add the
Bay Leaves (2)
in last. Bring the pot to a boil again and reduce it to a simmer. Let the chicken simmer for 2 hours.
Step 7
Ten minutes before the chicken is done, prepare the couscous. In a small pot heat the
Chicken Stock (2 cups)
to a gentle boil.
Step 8
Add the
Ras el Hanout (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
,
Ground Turmeric (1/2 tsp)
, and
Salt (1/2 tsp)
. Stir it in while it heats up.
Step 9
Once it is boiling, pour in the
Couscous (1 box)
and cover the pot. Take it off of the heat and let the couscous cook for 5 minutes covered, until it is tender.
Step 10
Fluff it up with a fork when it's done and that's it.
Step 11
After 2 hours, remove the cinnamon sticks and bay leaves from the chicken and take it off of the heat.
Step 12
Scoop the couscous into pretty bowls and ladle a generous portion of the Moroccan chicken over it. Garnish with
Fresh Parsley (to taste)
and serve immediately! This can also be served family style in a pretty tagine.
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