Chicken Couscous Recipe

Origin: Algeria      Period: Traditional

Ingredients

4 chicken drumsticks, skinned
4 chicken thighs, skinned
2 tbsp olive oil
1 medium onion, chopped
5 garlic cloves, minced
750ml chicken stock
2 tbsp lime juice
3 carrots, peeled and sliced crossways
2 celery sticks, finely sliced
450g chickpeas (drained from tin)
450g artichoke hearts (drained from tin)

For the Lime Sauce:

1 tbsp fresh lime juice
1 tsp coriander
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp grated ginger
1/2 tsp turmeric
1/2 tsp black pepper

For the Raisin Couscous

280ml chicken stock
50g raisins
2 tbsp butter
1/4 tsp cinnamon
1/4 tsp nutmeg
200g couscous

Chicken Couscous Preparation:

Method:

First prepare the lime sauce by mixing all the ingredients for this together in a bowl. Allow to sit for 10 minutes then use this to marinate the chicken thighs and drumsticks. Set aside for 20 minutes.

In a large metal casserole or Dutch oven add olive oil and heat to medium high then add the chicken pieces and fry for 5 minutes. Turn the chicken and add the onion and garlic and fry for a further 5 minutes, stirring frequently. Add the chicken stock and any remaining marinade then add the carrots and bring to a boil. Cover, reduce to a simmer and cook until the chicken is tender (about 20 minutes). Add the celery and bring to a boil before adding the chickpeas and layering the artichoke hearts on top.

Whilst the chicken is cooking, prepare the couscous by adding the chicken stock, raisins, butter, cinnamon and nutmeg to a pan. Bring to a boil and cook for 5 minutes over high heat then stir-in the couscous, cover and take off the heat. Allow to stand for 5 minutes then fluff with a fork and serve immediately.

Whilst the couscous is cooking remove the chicken, beans and artichokes from the stew and set aside. Place the remaining sauce in a pan and boil for 5 minutes before pouring into a gravy boat.

To serve, mound the couscous on a serving dish and arrange the chicken, beans and artichokes on top. Bring to the table, pour the sauce over and let everyone eat.

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