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    Morroccan Chicken with Couscous


    List of Ingredients


    • 5 pound roasting chicken, cut into pieces
    • 3 carrots`
    • 3 white turnips
    • 1 small head of cabbage
    • 1 small egg plant (we don't like eggplant, so I add some extra zucchini)
    • 3 small zucchini
    • 1/4 cup oil
    • 2 medium onions, sliced
    • 3 bay leaves, crumbled
    • 2 cloves garlic
    • 2 teaspoons tumeric
    • 1 1/2 teaspoons salt
    • 1 teaspoon ground cumin
    • 3/4 teaspoons all spice
    • 1/2 teaspoon cayenne pepper
    • 2 cans chicken broth
    • 1 cup dark seedless raisins
    • 1/2 cup butter, melted
    • 1 can chickpeas, drained (We don't like these, so I don't add them)


    Instructions



    1. Wash chicken pieces under cold running water; dry well with paper towels. Wans and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.


    2. Wash chicken pieces under cold running water; dry well with paper towels. Wans and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.

    3. Prepare couscous as pacage directions. Add butter, drained raisins and the remaining 1/2 teaspoon of tumeric; toss to combine. Add chick-peas to chicken and vegetables; cook 5minutes longer
    4. To serve, Transfer couscous to a serving platter. With a slotted spoon, transfer chicken and veggies to platter, arranging attractively over the couscous. Pour sauce in the Dutch oven into a bowl and serve with the couscous



 

 

 


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