Easiest Way to Make Super Quick Homemade Chicken Couscous Moroccan Style
Hey everyone, it is Jim, welcome to my recipe site. Today, we're going to prepare a special dish, How to Make Perfect Chicken Couscous Moroccan Style. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Couscous Moroccan Style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Couscous Moroccan Style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Couscous Moroccan Style is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Couscous Moroccan Style estimated approx 60 mins.
To get started with this recipe, we must first prepare a few components. You can have Chicken Couscous Moroccan Style using 22 ingredients and 9 steps. Here is how you cook it.
Moroccan Middle East
Ingredients and spices that need to be Take to make Chicken Couscous Moroccan Style:
- 1 tablespoon butter
- 1 tablespoon sunflower oil
- 4 chicken portions breast or leg
- 2 onions finely chopped
- 2 garlic cloves crushed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- quarter teaspoon ground turmeric
- 2 cups orange juice
- 2 teaspoons clear honey
- to taste salt and pepper
- For the Couscous
- 350 g couscous
- 1 teaspoon salt
- 2 teaspoons caster sugar
- 2 tablespoon sunflower oil
- half teaspoon ground cinnamon
- pinch nutmeg
- 1 tablespoon orange blossom water
- 2 tablespoon sultanas
- half cup chopped blanched almonds
- 3 tablespoons chopped pistachio nuts
Steps to make to make Chicken Couscous Moroccan Style
- Heat the butter and oil in a large pan then add the chicken portions skin side down. Fry for 3 to 4 minutes until the skin is golden and then turn over
- Add the onions, garlic, spices and a pinch of salt and pour over the orange juice and 300 mL of water.
- Cover and bring to the boil then reduce the heat and simmer for about 30 minutes
- Meanwhile place the couscous and salt in a bowl and cover with 300 mL of water. Stir once and leave to stand for 5 minutes
- Add the caster sugar, 1 tablespoon of the oil, and the cinnamon, nutmeg, orange blossom water and sultanas to the couscous and mix very well
- Heat the remaining oil (1 tablespoon) in the pan and lightly fry the armaments until golden. Stir into the couscous with the pistachio nuts
- Line a steamer with greaseproof paper and spoon in the couscous. Sit the steamer over the chicken (or over a pan of boiling water) and steam for 10 minutes
- Remove the steamer and keep covered stir the honey into the chicken liquid and boil rapidly for 3 to 4 minutes. Spoon the couscous onto a warmed serving platter and top of the chicken, and the little of the sauce spooned over.
- Garnish with fresh mint and served with the remaining sauce
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