كنوز

Chicken Tagine with Couscous


Couscouse is one of the famous Moroccan dishes that is currently served in several countries throughout the world. Most of the restaurants that serve Couscouse in the United States and some of the North African countries depend of precooked couscouse because it saves time and achieves the same result.
المقادير
1 1/2 kg. halved and skinned chicken breast  
2 skinned chicken leg quarters  
3/4 c. chicken broth  
3/4 c. pitted whole green olives  
1 1/2 tsp. grated lemon rind  
1 large chopped onion  
2 minced garlic cloves  
1 tsp. ground cinnamon  
1/2 tsp. ground ginger  
1/4 c. fresh lemon juice  
Minced cilantro, minced parsley  
1 tsp. olive oil  
Black pepper, salt  
Couscous Ingredients: 2 c. couscous 2 c. water 3 tbsp. olive oil 1 tsp. salt
طريقه التحضير
Coat the chicken pieces with salt and pepper.
Fry the chickens for 3 minutes in a preheated olive oil in a large pan over high heat.
Remove chickens, add onion and garlic and stir continuously till tender.
Put the chicken pieces together with olives, cinnamon, and ginger in the pan, cover with chicken broth and bring to boil for 30 minutes on low heat to simmer.
To prepare couscous, put some salted water in a medium saucepan, till its half, then add the couscous and bring to boil on a low heat until absorbing the water.
Mix the couscous in olive oil and fluff it with a fork to break up any lumps.
Place the couscous in a large flat serving dish
Remove chicken from pan with a slotted spoon and arrange on a serving plate around couscous.
Mix lemon rind, lemon juice, cilantro, and parsley in a pan and fry till golden and then pout over the chicken and couscous.

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