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Oct
08

A few years ago I came across this recipe and with a few adaptions’ it has now become a favorite in house when the weather turns cold.  I served this to my father and his wife and they said it took them right back to Tunisia where they had lived for awhile.  I consider that to be a success!

 
Moroccan Chicken with Couscous
½ cup flour
3 tablespoons sweet paprika (I have also used other varieties)
Fresh ground pepper and Salt
2 packages of cut up chicken – I like thighs and legs with this recipe – they cook more uniformly and fit into the pot better.
2-3 tbl. Olive oil
1 butternut squash, peeled and cut into chucks
1 onion thinly sliced
2 -4 cloves garlic
1 bay leaf
1 tbl. Ground cumin
1 tbl. Ground cardamom
1 tsp Ground cinnamon
2-3 tbls. Ground turmeric  
½ cup raisins
½ cup chopped dried apricots
3 cups chicken broth
1 cup couscous
Minced fresh mint
Combine flour, paprika, dash of salt and ½ teaspoon pepper in a large Ziploc bag.  Add several pieces of chicken to bag and shake to coat.  Heat olive oil in a large pot and then brown chicken; shaking and cooking in batches.  Cook until brown on all sides and remove to a dish to hold.  Add onions, garlic and spices (except bay leaf) with extra olive oil if necessary to pot and brown until onions start to soften.  Return chicken to pot and add squash, raisins, apricots, bay leaf and chicken broth.  Bring to a boil and then reduce heat to medium-low, cover and simmer for 1 hour or until chicken is tender and squash is fork tender.  Taste and adjust seasonings.
Uncover and add couscous and stir and reduce heat to low.  Cover again and cook for an additional 5 minutes.  Turn off heat and allow to sit for another 5-10 minutes, stir to fluff couscous.  Serve in bowls with garnish of fresh mint.
Fresh biscuits are a perfect compliment and allow you to sop up any left over juices.

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