Couscous with Chicken
When you think of Moroccan cuisine, you think of couscous. It is therefore not without reason that couscous is seen as the national dish of Morocco. Couscous is originally made from only two ingredients: water and durum wheat. Same ingredients as for dried pasta. Although we are used to expanding couscous in the Netherlands by cooking it briefly, in Morocco it is customary to steam the couscous in a special couscous pan. Sami told us that his mother's couscous, Sabah, is the best in the world. She gave us the delicious recipe for a traditional couscous with raisins and chicken.
Step 1: Prepare the chicken
Soak the raisins in a bowl of lukewarm water.
Cut the onions into thin rings and the chicken into coarse pieces.
Heat the oil with 80 grams of butter in the lower part of the couscous pan or steamer. No couscous pan or steamer at home? Then use a normal cooking pan.
Saute the onions until they are golden brown.
Add the chicken pieces, ginger powder, turmeric, saffron, salt, pepper and cinnamon stick to the onion mixture.
Pour water into the pan until everything is just covered and simmer the chicken for 20 minutes.
Step 2: Prepare the couscous
Option 1: With the couscous pan or steamer. Fill the top part of the pan with couscous. Add … ml of cold water and 40 grams of butter and rub the grains apart. While the chicken is cooking, place the couscous on the bottom of the pan with the chicken.
Option 2: if no couscous pan or steamer. Fill a large bowl with couscous. Wait for the chicken to cook for 10 minutes. Add 300 ml cooking liquid and 250 water to the couscous. Cover the bowl with a lid or plate and let it steam.
Step 3: Boil the raisins
Remove the onion from the pan with a slotted spoon.
In another pan, add the raisins and two large spoons of the cooking liquid.
Add the cinnamon, sugar and honey and cook the raisins over low heat for 5 minutes.
Step 4: Bake the almonds
In a separate pan, fry the almonds in cold oil. Roast them until they are crispy.
Step 5: Serve the couscous
Place the chicken in a bowl and spoon the couscous and raisin-onion mixture on top.
Bismillah! ('Enjoy your meal')
In addition to couscous, Moroccan cuisine has more typical authentic dishes with a unique preparation method. Sami and Sabah will tell you more about this!
1.2 kg chicken (we used 600 grams chicken drumsticks and 400 grams chicken thigh fillet)
4 large onions
400 grams of raisins
400 grams couscous
120 grams of butter
0.05 grams of saffron
1 tsp turmeric
1 tsp ginger powder
1 cinnamon stick
1 tbsp cinnamon
2 tbsp sugar
2 tbsp honey
2 tbsp oil
1 tsp pepper
1 tbsp salt
Optional: Handful of almonds without peel
Optional: Steam or couscous pan
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