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Morrocan   -   Small Family Couscous   adapted from Couscous and Other Good Food from Morocco by Paula Wolfert

  • 1 Pound Couscous -- Cooked
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1 Medium Chicken -- Cut Into 8 Pieces
  • Salt And Pepper -- To Taste
  • 1/2 Teaspoon Ginger
  • 3 Pinches Saffron
  • 1 Large Onion -- Sliced
  • 1/2 Bunch Parsley -- Chopped
  • 1 Large Red Onion -- Chopped
  • 1 Teaspoon Cinnamon
  • 2 Tablespoons Sugar
  • 2 Tablespoons Honey
  • 1 Cup Almonds -- Optional
  • 2 Cups Chicken Broth
Directions Saute chicken, both onions, salt, pepper, ginger and saffron in the oil and butter until the chicken is golden brown on both sides. Add parsley and broth, simmer for 30 minutes. Add cinnamon and sugar. Simmer for 5 minutes. Remove chicken and drizzle with honey. Bake chicken in 450 degree oven for 10 minutes or until the chicken turns a dark brown. Serve chicken over couscous, spoon on a the onion/parsley mixture. Sprinkle with almonds and serve.
Serves 4
Time to Make 0:00

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