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Moroccan: Couscous w/Chicken & Vegetables

Source of Recipe

From Paul-adapted from recipe that appeared in Bon Appetit, March 1995


List of Ingredients

2 1/2 pounds boneless chicken breasts
4 cups canned chicken broth, reconstituted
3 1/2 tablespoons butter or margarine
1/4 cup vegetable oil
1 large onion, cut into wedges
1/2 pound plum tomatoes, quartered
1 cup fresh Italian parsley, chopped
1 1/2 teaspoons ground ginger
1 1/2 teaspoons black pepper
1 teaspoon ground turmeric
1 whole jalapeño pepper
1/2 cinnamon stick
1/4 teaspoon cayenne pepper powder
1/8 teaspoon crushed saffron threads
5 medium potatoes, quartered (or use turnips)
4 large carrots, peeled, quartered lengthwise then crosswise
1 small acorn squash, peeled, seeded and cut into 2-inch pieces
3 medium zucchini, quartered lengthwise then crosswise
1 19-oz. can chick peas
1/2 cup raisins
couscous



Recipe

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally (about 20 minutes). Using tongs, remove chicken from cooking liquid; reserve cooking liquid. Cut chicken into bite-sized pieces.
Melt 2 tablespoons butter or margarine with oil in a heavy, large Dutch oven over medium-high heat. Add onion and sauté until tender (about 10 minutes). Add tomatoes and next 8 ingredients and stir for 30 seconds. Mix in reserved chicken cooking liquid, potatoes (or turnips), carrots, squash, zucchini, chick peas with their liquid and raisins. Cover and simmer until vegetables are almost (about 15 minutes). Uncover and cook until vegetables are tender (not mushy), about 5 minutes. Add chicken pieces to sauce and cook just until heated through (about 3 minutes). Discard jalapeño pepper.

Cook couscous according to package directions and arrange on a serving platter. Drizzle with 3/4 cup of sauce. Spoon chicken and vegetables on top. Serve, passing remaining sauce separately.





Preparation time: 15 minutes
Cooking time: 1 hour
From Paul: "Everyone I have shared this recipe with has fallen in love with it."