Morrocan Saffron Chicken with couscous

I got bored eating Japanese rice, so I decided to cook something different. I recall the couscous recipe from my regular cooking class with Moroccan chicken but I adjust some ingredients and preparation method. The couscous I used was instant, so it was ready in 4 minutes. My daughter loves couscous and ate it for breakfast. The chicken tasted great and was moist.

Serves 4

Saffron Chicken

1 whole chicken
2 tsp salt
4 cups water

1 cup raisins
1 large onion
1 tbs ginger paste
1 tsp white pepper
1 tsp black pepper
1 tsp cinnamon powder
1 tsp turmeric powder
a pinch of saffron
1 1/2 tsp salt
2 tbs butter
3 tbs olive oil

How to prepare:

-Wash and pat dry the chicken thoroughly
-cut the chicken into pieces and set aside the neck and chest bone
-add the neck and chest bone in a pan with salt and water, boil for 15 minutes
-keep the broth for making couscous later on

-soak the raisins in hot water
-cut onions into two pieces, cut one half into dices an the other half into thin slices, set aside
-add butter and olive oil in a pan
-saute the onion until soft
-add the ginger paste and blend with onion
-add the cut chicken
-add the white ad black pepper, cinnamon, turmeric, saffron and salt, cover the pan
-stir once in a while
-cook for 20-30 minutes

2 cups instant couscous
2 cups chicken broth
2 tbs butter

How to prepare:
-heat broth until it comes to a boil, turn off heat
-add instant couscous, stir and leave for 4 minutes
-heat pan and add butter, blend and cook for 3 minutes

How to assemble:
-add the couscous in a plate
-add some chicken with raisins on top


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