Moroccan chicken with israeli couscous

Yield: 1 servings

Measure Ingredient
3 tablespoons Olive oil 45 mL
2 Chickens; cut up, skin on or
; off 2
Salt and pepper
1 Onion; finely chopped 1
3 Cloves garlic; finely chopped 3
1 tablespoon Chopped fresh ginger root 15 mL
1 teaspoon Cumin 5 mL
1 teaspoon Cinnamon 5 mL
½ teaspoon Saffron threads; crushed 2 mL
¼ teaspoon Cayenne 1 mL
1 can Plum tomatoes with juices 1; (28 oz/798 mL)
TO FINISH;
¼ cup Honey 50 mL
1 tablespoon Lemon juice 15 mL
Salt and pepper to taste
GARNISH;
1 tablespoon Sesame seeds; toasted 15 mL
¼ cup Cilantro leaves 50 mL

Heat oil in a large deep skillet. Season chicken with salt and pepper and brown well. Remove from skillet. Discard all but 2 tbsp/25 mL fat from pan.

Add onions, garlic and ginger. Cook until tender. Add cumin, saffron, cinnamon and cayenne. Cook 30 seconds. Add tomatoes, breaking them up with a spoon. Bring to a boil.

Return chicken to pan. Combine with sauce. Cover and simmer gently 30 minutes. Remove chicken from pan and keep warm.

Add honey, lemon, salt and pepper to tomatoes in pan. Cook, reducing juices, stirring often, uncovered, until thick.

Spoon sauce over chicken. Sprinkle with sesame and cilantro.

Cook 3 cups/750 mL Israeli couscous in a large pot of boiling water for 5 to 6 minutes until tender. Drain well and toss with 2 tbsp/25 mL butter or garlic olive oil and salt and pepper to taste. Serve with the chicken.

Converted by MC_Buster.

NOTES : Makes 6 servings

Converted by MM_Buster v2.0l.

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