-
1
In a medium-sized bowl mix together all of the ingredients for the marinade (everything except chicken).
-
2
Place chicken in a Ziploc bag and pour in marinade.
-
3
Seal the bag and let it sit for 6-8 hours in the refrigerator.
-
4
Then remove chicken from the bag and discard marinade.
-
5
Grill chicken on a medium low grill for 15-20 minutes or until cooked through.
-
6
When done, remove it from the grill to a platter and cover it with foil to keep it warm.
-
7
In a large saucepan heat oil over medium high heat and add onion and stir.
-
8
Cook covered for 15 minutes and then add the raisins, sugar, cloves, cinnamon stick, pepper, ginger and nutmeg.
-
9
Cook covered over low heat until very dark brown but not burned, about 45 minutes.
-
10
Discard the cloves and cinnamon.
-
11
The cloves are hard to see.
-
12
I usually get Ken or Amber to help me locate them!!
-
13
Keep the onion mixture warm.
-
14
Cook the couscous according to the package directions substituting chicken broth for water and placing in the bay leaf.
-
15
When the couscous is done remove the bay leaf and fluff with a fork.
-
16
Season with salt and pepper.
-
17
Place the couscous in the center of a large platter and top with the grilled chicken followed by the caramelized onion and raisin mixture.
-
18
Surround chicken with the cooked carrots and garnish with parsley.
-
19
This is a lovely feast that I am sure you will all enjoy!
-
20
!
