Ingredients
- 1 kg of chicken: drumsticks and thighs
- 2 tablespoons of olive oil
- 1 cup chopped onions
- 1/2 spoon of salt
- For the chicken sauce:
- 1 tsp salt, 1/2 teaspoon pepper
- 1 teaspoon ground cinnamon + 1/2 cup dried apricots
- 1 teaspoon ground ginger + 1 tablespoon chopped parsley
- 1/2 teaspoon turmeric+1/2 cup dried pitted prunes
- 1 teaspoon garlic powder + 1/2 cup flaked almonds
- 1/2 teaspoon ground coriander+1 cup water+2 cinnamon sticks
- juice of 2 oranges + 6 green cardamom pods
- Saffron couscous:
- 1 cup of pre-cooked couscous + 1 large pinch of salt
- 1/2 teaspoon saffron
Preparation
In a large bowl, combine the chicken and spice mixture, mix well. Heat a tablespoon of oil in a tagine or large pot over medium heat.
Fresh the chicken pieces for 4-5 minutes on each side. Transfer to the same bowl. Set aside.
To the same pan, add a tablespoon of oil, then the chopped onions and 1/2 teaspoon of salt. Cook until tender, about 8 minutes. Add the chicken, water and orange juice.
Bring to the boil, cover and simmer gently for 20 minutes. Stir in the dried parsley, cinnamon sticks, cardamom pods and dried fruit.
Simmer for 20-25 minutes until the chicken is tender. Add water if more sauce is needed.
Start preparing the saffron couscous. About 15 minutes before serving, place 1-1/4 cups water in a saucepan. Add the saffron and a large pinch of salt to the water. Bring to a boil and remove from heat. Add the couscous, cover and let sit for 5 minutes. Stir with a fork before serving.
When the chicken is cooked, place on a tray. Stir most of the almonds into the sauce and pour over the chicken. Sprinkle the remaining almonds over the chicken. Serve with the saffron couscous.
source: la-cuisine-marocaine.com
