Chicken Couscous
Grrrrrgh!
Course : Chicken
From: HungryMonster.com
Serves: 10
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 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 over all. Serve with Sauce No. 2 in a separate bowl for each diner to use at his or her own discretion or capacit