Chicken Couscous

Course : Chicken
Serves: 10
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Ingredients:

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 piece 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 pieces cinnamon sticks
2 cloves garlic
3 medium potatoes -- peeled and quartered
12 small boiling onions
1 cup pumpkin -- cut into 1 inch chunks
5 large mild chilies
1 medium fresh mild chilies
10 small fresh hot chilies -- preferably red
15 medium dates
2 medium leeks trimmed and cut into 2 inch lengths
12 medium cherry tomatoes
---SAUCE NO. 1---
4 cups chicken broth
4 large 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
1 teaspoon 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 large hard-boiled eggs peeled and cut in half
1/2 cup pitted black olives -- drained
1 tablespoon minced fresh cilantro
1 large lemon -- cut into thin slices
 

Preparation / Directions:

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


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