RFCJ RECIPE ARCHIVE


RFCJ CHARTER  

POSTING GUIDELINES  

KOSHER FAQ  

Search RFCJ Archives


RECIPE CATEGORIES
Select a CATEGORY from the drop down box below then click GO
[an error occurred while processing this directive]

WHAT'S NEW!
Select the number of days to go back below

Questions or Comments

Moroccan Chicken w/Saffron Couscous - meat

Posted by : Lita Lotzkar

    YIELD:  4 servings
FREEZABLE:  YES
   SOURCE:  Women's Weekly Magazine, Australia

1 teaspoon salt
1 teaspoon cracked black pepper
1/2 teaspoon ground saffron
2 teaspoons ground cummin
8 (1.2 kg) chicken thigh fillets(about 2 1/2 lbs.)
30 gm margarine (about 2 Tbsp)
1 tablespoon olive oil
1 large onion, chopped
1 cinnamon stick
1/2 cup water
8 seedless fresh dates
2 teaspoons honey
1/4 cup (40 gm ) blanched almonds, toasted

-- SAFFRON COUSCOUS --
2 cups chicken stock
pinch ground saffron
2 cups (300 gm ) couscous
40 gm margarine (2 1/2 Tbsp.)

Rub combined salt, pepper, saffron and cummin into chicken and marinate
several hours or overnight.

Heat margarine and oil in large pan, add chicken and cook until browned. Drain
all but 1 tablespoon of oil from pan, add onion and cinnamon and cook,
stirring until onion is soft.

Return chicken to pan, add water and simmer, covered, for about 30 minutes
until chicken is tender. Just before serving add dates and honey and
simmer, uncovered for 10 minutes. Serve with saffron couscous and sprinkled
with almonds.

-- SAFFRON COUSCOUS --
Boil stock in pan with saffron. Remove from heat and stir in couscous.
Stand 5 minutes fluff with a fork. Add margarine to couscous, cook stirring
until combined.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.