Kumquats and chicken couscous with argan oil

Kumquats and chicken couscous with argan oil
If you are receiving guests, and you would like to impress them with an oriental recipe that they will never be able to forget, please, use the following recipe, it is guaranteed to have a fantastic success with them.
Usually, this recipe is made with pigeons, but since most people cannot get them, I decided to replace them with chicken.
Here are the ingredients you will need:
Ingredients
  • One large chicken cut into four pieces or four squabs
  • 1 liter chicken stock
  • 300g fine couscous semolina
  • 250g kumquats, deseeded and cut into halves or quarters depending on size
  • A dozen whole almonds
  • A small bunch of white pearl onions (if not available, two regular onions)
  • 1 cinnamon stick
  • 2 cm fresh ginger root, grated
  • 2 doses of saffron
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon argan oil
  • Few sprigs of parsley and cilantro
Instructions
  1. Now, let’s prepare our kumquats and chicken couscous with argan oil:
  2. In a heavy-bottomed pot, brown the chicken pieces on all sides with 1 tablespoon of olive oil. Keep in a separate bowl.
  3. Put 1 tablespoon oil and cook gently the onions. Cover with the broth; add ginger, cinnamon stick, saffron and the chicken pieces.
  4. Simmer over low heat for about 40 minutes, adding more broth if the evaporation is too high.
  5. Add the kumquats and honey and cook for another 10 to 15 minutes, until fruit is tender. Correct the seasoning with salt and pepper. If the sauce seems too thin, reduce for some few minutes being careful to keep the meat and kumquats in a separate bowl.
  6. Meanwhile, prepare couscous according to package instructions.
  7. Add to the cooking water a tablespoon of oil and a teaspoon of salt and a small quantity of saffron. Work the semolina with a fork over low heat until it crumbles perfectly. Off the heat, add the argan oil and mix. Keep warm.
  8. Toast the almonds in a dry skillet, turning occasionally. Chop the parsley and cilantro.
  9. Finally
    Arrange the plates, sprinkle with toasted almonds and parsley-cilantro mixture.

Popular posts from this blog

Kamounia -Tunisian stew

Kamounia -Tunisian stew The kamounia is a Tunisian stew prepared with sheep’s giblets flavored with cumin. There are also many versions that are based on octopus or cuttlefish. Here are the ingredients you will need in order to make the tastiest Kamounia: Course Main Dish Cuisine Moroccan Ingredients 400 grams of meat and sheep’s giblets 1 onion 8 cloves of garlic 2 tablespoons of concentrated tomato 1/2 tablespoon paprika Salt and pepper 1/2 tablespoon of ground cumin 1/2 teaspoon of turmeric 1/2 teaspoon tebel 10 cl of olive oil Few sprigs of chopped parsley Instructions Now for the preparation: In a Dutch oven, sauté chopped onion and 4 cloves of garlic, crushed in a little olive oil. Add the meat, liver and heart that you should cut into small pieces. Season with salt, pepper, turmeric, Tebel, paprika. Let fry over high heat for a few minutes, while stirring occasionally. Then add the tomato paste. Stir and let fry on low heat until the ...
Read more

Tunisian spice recipe – tabel

Tunisian spice recipe – tabel Cilantro is an herb that provides seeds that are called tabel in Tunisia, they are about the size of peppercorn. Their flavor is slightly sweet and pungent and are used as a condiment, alone or mixed with other spices and condiments. Coriander leaves, Kosbor in Arabic, are used for flavoring stews made from vegetables and meat. The tabel is a typical Tunisian condiment. It consists of four spices: coriander seeds, caraway seeds, garlic cloves and dried red chillies. The tabel is very important in Tunisian cuisine for adding flavors to beef, lamb and also vegetables stews which are usually very bland. Unfortunately, it is very difficult to buy tabel as most families prefer to make it themselves; however, there are some online shops which offer it. And if you would like to make your own, it is quite easy and here are the ingredients you are going to require: Course Main Dish Cuisine Moroccan Ingredients 2 tablespoons of coriander seeds 1 tablespoo...
Read more

How to make Moroccan rancid butter – Smen

How to make Moroccan rancid butter – Smen Moroccan rancid butter, also known locally as Smen is an essential component and a secret ingredient to so many recipes, it adds a unique, salty, earthy and cheesy flavor to couscous and meat recipes, it is also very delicious when added to traditional Moroccan soups. There are several methods to prepare Moroccan rancid butter – Smen, and this one is the most traditional, it was given to me by a very old lady from the South of Morocco, and trust me, it tastes amazing. First, you need to make sure that you are only using organic butter, if you can find the unpasteurized one, it would be great and it would even taste much better, nevertheless, you can use any organic butter you can find. These are the ingredients you need: Course Main Dish Cuisine Moroccan Ingredients 500g butter 1 handful of thyme 250ml water 1 tablespoon salt Instructions Now, let’s look at how to prepare Moroccan rancid butter – Smen: Start by adding thyme a...
Read more