Kenza's Chicken Couscous from Marakech

1. 1

   In a deep saucepan fry in the olive oil 4 onions for about 5-8 minute add pepper and cinnamon stick (snap the stick before placing in pan).

2. 2

   Bring to the boil and then reduce heat.

3. 3

   Add 2 tsp Zaffron, and 2 tsp ginger and sugar and mix well.

4. 4

   Add the sultanas, mix and gently simmer for about 30 min (on low heat).

5. 5

   Meanwhile.

6. 6

   Chop the tomatoes and the other 4 onions, clean and quarter the chicken and add to the tomatoes and onions.

7. 7

   Add the other 2 tsp saffron and 2 tsp ginger, 2 1/2 pints water and salt.

8. 8

   Bring to the boil, reduce heat and gently simmer until chicken is cooked.

9. 9

   In a separate bowl, add the cuscous and salted water.

10. 10

    Add the water little by little and mix with fingers, until cuscous is damp and not sticking together.

11. 11

    Place cuscous in a steamer (top) and steam until cooked.

12. 12

    If needed, add a little more water to couscous while steaming.

13. 13

    Place the cooked cuscous on a dish, add the onion and cinnamon sauce, then the chicken and sauce on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.