Total Steps
4
Ingredients
17
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 2 tablespoons minced cilantro
- 3/4 cup couscous
- fresh ground black pepper(optional)
- 1/2 cup green olives, pitted and coarsely chopped
- 2 lemons grated peel
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/8 teaspoon saffron
- 2 1/2 cups water, divided
- 1 tablespoon olive oil
- 2 tablespoons flour
- 2 1/2 pounds skinned chicken
- 2 cloves medium garlic, peeled and minced
- 1 medium onion, peeled and quartered
Instructions
1
Step 1
10 minutes
In a food processor, finely chop onion and garlic. Dredge chicken in flour. In a large skillet, heat oil over medium heat. Sauté chicken and onion mixture until softened.
2
Step 2
35 minutes
Stir in 1 cup water, saffron, ginger, cumin, paprika, salt, and lemon peel. Bring to a boil, reduce heat, and simmer, covered, for 35 minutes. Remove chicken from sauce and allow to cool a few minutes. Debone chicken and cut meat into small pieces. Return meat to sauce with the lemon juice, olives, cilantro, and pepper. Simmer gently for 5 minutes.
3
Step 3
5 minutes
While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil. Remove from heat and allow to sit.
4
Step 4
Spoon chicken mixture over couscous and serve.
Tools & Equipment
food processor
skillet
saucepan
spoon