Chicken Couscous with Tfaya raisins

Chicken Couscous with Tfaya raisins
This is a very famous couscous recipe in Morocco, it is sweet and savory and I’m sure that you are going to enjoy it a lot.
Here are the ingredients you need:
Ingredients
  • 15 large chicken drumsticks
  • 12 onions
  • 400g large raisins
  • 7 tablespoons sugar or honey
  • One teaspoon ground ginger
  • Saffron threads
  • And cinnamon stick
  • Salt
  • Pepper
  • 1 can of chickpeas, cooked
  • 1 kg of fine couscous
  • olive oil
  • 100g butter
  • 200g flaked almonds
Instructions
  1. Chicken Couscous with Tfaya raisins preparation:
  2. Put the spices with a little water in a pot. Put in the chicken pieces and coat with the mixture.
  3. Chop 2 onions and add and simmer for two minutes. Add the raisins and 1 liter of water. Simmer for another 30 minutes
  4. Wash the chickpeas and add them to the pot along with 2 tablespoons of honey (optional) and let simmer for a few minutes again.
  5. Slice 10 onions into thin strips and put them in a suitable container in the microwave for 10 minutes. Once done, the onions are going to slightly be translucent and mushy.
  6. Place mushy onions in a pan with a knob of butter, sugar, 1 teaspoon cinnamon, a pinch of salt, a pinch of pepper and ginger (I like my caramelized onions spicy!). Put on low heat and caramelize.
  7. Occasionally add a little sauce from the pot in which the onions caramelized to flavor them.
  8. Put the couscous in a large container. Add 3 tablespoons of olive oil and 1 tablespoon of salt. Mix the grains with your hands by rubbing your fingertips to coat all the grains with oil.
  9. Meanwhile, boil water in the bottom of the steamer (three liters). As the steam escapes from the top, put the couscous in the top of the couscoussier and cook for about 15min.
  10. Then place the top of the couscousier in a saucepan and pour water down the steamer over the entire surface making sure to wet all the couscous grains. Transfer the directly drained couscous into the container and aerate lightly with a wooden spoon. Once the couscous grains are well moist, work them with your fingertips to carefully vent. There shouldn’t be any lumps!
  11. Meanwhile, be sure to put new water to boil in the bottom of the couscoussier.
  12. Adjust seasoning if necessary, add 2 tablespoons of olive oil and coat the couscous grains well before putting everything into the top of the couscoussier when the steam escapes. Cook again for 15min.
  13. Pour the couscous in large bowl, add a piece of butter and mix thoroughly.
  14. Make a dome of couscous, drizzle with sauce, and top with chicken, raisins, chickpeas and finally caramelized onions. Sprinkle with browned slivered almonds.

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