Chicken
Here is our recipe for Couscous
Chicken (or Lamb) CousCous with Dried Fruits
revised April 2008
Here is our recipe for Chicken (or Lamb) CousCous with dried fruits: a Morrocan-style chicken stew with lemon, apricots, prunes and spices - also good with lamb. (click on image to see larger view.)
Ingredients
- 2 Tbsp veg oil
- 1 inch stick cinnamon
- 1 whole dry chilli
- 1 inch piece ginger, chopped finely
- 1 tsp crushed cumin seed
- 1 tsp crushed coriander seed
- 4 skinless chicken thighs
2 lb of skinless chicken thighs (or boneless lamb, chopped in 1 inch cubes)
- 1 large onion, chopped
- 2-3 cloves garlic, chopped coarsely
500 ml water to cover- 1 tsp salt
- 4
8 dried apricots
- 4
8 pitted prunes
- 1 lemon, juice and thinly pared rind
- 1 Tbsp clear honey
Preparation
- Heat oil in large casserole (we use our wok), add chilli and cook until "blackened" (very dark brown).
- Add onion and garlic sauté til soft and lightly coloured.
- Add the cinnamon, ginger, cumin and coriander and stir around for 1 minute.
- Add the meat and fry over a moderate heat for 5-6 minutes, turning from time
to time, until browned on all sides. Add enough water to cover. Cook for 1
hour.
- Add the apricots, prunes, lemon rind, lemon juice and honey and stir well
to mix. Cover and simmer to warm.
Serve straight from the casserole on steamed couscous. Adding Preserved Lemons to the couscous is wonderful as well. (also good with rice)
Adapted from A Culinary Guide to Herbs, Spices and Flavourings by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson, Octopus Books (1984)
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to Christmas Eve Menu 2002
ejm (aka llizard)
2000, 2006, 2007
Toronto Ontario Canada
This work is licensed under a Creative Commons License
