RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Moroccan Chicken w/Saffron Couscous - meat
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.
