Chicken Couscous: Chicken Couscous Recipe
A simple chicken couscous short on vegetables but with delicately blended spices.
Serves 6 people
675g (1 ½ lbs) couscous
1.5 Kg (3 ½ lbs) chicken, quartered and with giblets
1 large Spanish onion, quartered and thinly sliced
3 medium onions, quartered
115g (4 oz) raisins
225 (8 oz) unsalted butter
2 teaspoons powdered ginger
½ teaspoon pulverised saffron, mixed with powdered turmeric
a pinch of cayenne
2 sprigs of fresh green coriander and parsley, tied together with thread
Salt and black pepper to taste
To make the broth, place the chicken in a pan with half the butter. Add the salt, pepper, ginger, saffron turmeric, quartered onions and herbs. Cover and cook gently over low heat for 10 minutes. Add 2.8 litres (5 pints) water and bring to the boil. Simmer, covered, for 1 hour.
30 minutes before serving, add the thinly sliced onions and raisins to the broth. Dot the couscous with the rest of the butter during the last 5 minutes of steaming.
Spread out the couscous into a serving dish and form a large well in the centre. Using a perforated spoon, transfer the meat and vegetables to the well. Drain the broth and serve separately.