What's a good recipe for Chicken Cous-cous?

The first (and best) I ever tasted was at a place called The American Cafe, now long since closed in our neighborhood. Has anyone else tasted this or made it, and what's in it besides the obvious (diced boneless chicken breast, cous-cous and raisins)?What's a good recipe for Chicken Cous-cous?
You might give this one a try too!!





CHICKEN AND COUSCOUS





1 tbsp. olive oil


1 med. sized onion, chopped


2 cloves garlic, minced


1 (1 inch) piece ginger, peeled and minced


2 sm. red hot peppers, crushed or 1 tsp. ground cayenne pepper


1/4 tsp. ground nutmeg


1 c. chicken broth


1 (2 lb.) roasted chicken, cut into serving pieces


1/4 lb. French beans (or 1/2 can)


1 c. couscous


1/4 c. chopped dates


1 (16 oz.) can garbanzo beans (chick peas)


1/2 c. ripe olives, sliced


Lemon slices for garnish





In Dutch oven, heat oil; saute onion and garlic until tender. With a wooden spoon, stir in ginger, red pepper, nutmeg, and broth. Add chicken and French beans. Simmer about 10 minutes until beans are tender. Meanwhile, prepare couscous according to package directions, adding dates when liquid comes to a boil. Stir garbanzo beans and olives into chicken mixture; heat through. Serve stew over couscous. Garnish with lemon slices. Serve warm on platter. Makes 6 servings.What's a good recipe for Chicken Cous-cous?
CHICKEN COUSCOUS WITH RAISINS AND


ALMONDS





Ingredients:





1 c. couscous


6 chicken drumsticks, skinned and boned, the meat cut into 1-inch pieces


1/8 tsp. cayenne pepper


1/4 tsp. ground cloves


1/4 tsp. ground cinnamon


1/4 tsp. ground cardamom


1/2 tsp. ground cumin


1 tsp. turmeric


1/4 c. raisins


1 tbsp. safflower oil


1 onion, finely chopped


4 garlic cloves, finely chopped


1/4 tsp. salt


2 c. unsalted chicken stock


2 tbsp. slivered almonds





Preparation:





Put the chicken pieces in a bowl and sprinkle them with the cayenne pepper, cloves, cinnamon, cardamom, cumin, and turmeric. Toss the pieces to coat them with the spices. Let them stand at room temperature for at least 30 minutes.





To prepare the couscous, combine it with the raisins in a bowl and pour in 1 cup of boiling water. Cover the bowl and let stand for at least 5 minutes.





Heat the oil in a large, heavy-bottomed skillet over medium heat, tilting the pan to coat it evenly. Add the onion and garlic and saute them, stirring constantly, until the onion is translucent, about 3 minutes. Sprinkle the salt over the chicken and add the pieces to the skillet. Saute, stirring frequently, until the chicken feels firm but springy to the touch, about 5 minutes. Pour the stock over the chicken and bring the liquid to a boil. Immediately drain the chicken and onions, reserving the liquid and the solids separately, and set them aside.





Fluff up the couscous and raisin mixture with a fork and transfer it to a serving platter, hollowing out the center to form the couscous into the shape of a wreath. Mound the chicken mixture in the center of the wreath. Drizzle the stock over all and top the dish with slivered almonds. Serves 6.
Chicken Couscous





4 broiler-fryer chicken drumsticks, skinned


4 broiler-fryer chicken thighs, skinned


Lime Sauce (recipe follows)


2 tablespoons olive oil


1 medium onion, chopped


5 cloves garlic, minced


3 cups chicken broth, warmed


2 tablespoons lime juice


3 carrots, sliced across


2 ribs celery, sliced across


1 (15-ounce) garbanzo beans, drained well


1 (14-ounce) artichoke hearts, drained well


Raisin Couscous (recipe follows)


Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.


In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.


Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.


To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.


Makes 4 servings.





Lime Sauce: In small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, tumeric and pepper.





Raisin Couscous: In small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Boil 2 minutes over high heat. Stir in 1 cup couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.
ALGERIAN COUSCOUS





1 box couscous*


1 chicken


1 can tomato sauce


3 large carrots


1 rutabaga


1 large onion


2 zucchini


2 turnips





*Couscous can be found in international section of


grocery store, or the pasta or boxed rice section.


Cook chicken until tender and debone. Cut vegetables


in chunks (not diced) and cook in chicken broth. Add


chicken and tomato sauce and let it simmer. Follow


directions on box of couscous. Once couscous is


fluffy, serve on plates and cover it with the chicken


and vegetables.








CINNAMON CHICKEN WITH COUSCOUS AND DRIED FRUIT





This one-skillet meal is an instant classic — and a perfect Hanukkah dish.





4 whole chicken legs (about 3 pounds), cut into leg and thigh pieces


2 teaspoons ground cinnamon, divided


1 teaspoon ground ginger, divided


1 tablespoon olive oil





1 cup chopped onion


3/4 cup mixed chopped dried fruit (such as currants, apricots, and prunes)


1 14-ounce can low-salt chicken broth


1 cup couscous


2 teaspoons finely chopped fresh mint, divided





Preheat oven to 375°F. Sprinkle chicken with salt, pepper, 1 teaspoon cinnamon, and 1/2 teaspoon ginger. Heat oil in large ovenproof skillet over medium-high heat. Add chicken pieces, skin side down, and cook until skin is brown, about 8 minutes. Turn chicken and transfer skillet to oven. Roast chicken until thermometer inserted into thickest part of thigh registers 175°F, about 15 minutes. Transfer chicken to plate; tent with foil.





Add onion to drippings in same skillet; sauté onion over medium-high heat until beginning to brown, about 5 minutes. Add dried fruit and remaining 1 teaspoon cinnamon and 1/2 teaspoon ginger; stir to coat. Add broth; bring to boil. Remove skillet from heat, stir in couscous and 1 teaspoon mint. Cover and let stand 5 minutes. Season couscous to taste with salt and pepper.





Mound couscous on platter; place chicken atop couscous. Sprinkle with 1 teaspoon mint and serve.





Makes 4 servings.











COUSCOUS WITH RAISINS AND OLIVES AND SQUASH


SERVES 5


SERVE WITH: Sliced steak if desired.


2 pound butternut squash, cut in chunks


1 red bell pepper, cut in chunks


1 onion, cut in 12 wedges


6 cloves garlic


3 Tbsp. olive oil


1 tsp salt


1/4 tsp pepper


2 tsp ground cumin


1 tsp curry powder


1 box 10 oz couscous


1/2 cup each golden raisins, and halved kalamata olives





Heat oven to 425 degrees. Put vegetables, garlic, 2 tbs. oil, 1/2 tsp salt and pepper, in roasting pan toss to coat and mix. Spread in single layer. Roast 25 min. or until vegetables are browned and tender. Bring 2 1/2 cups water, remaining 1 tbs. oil, cumin, curry powder, and 1/2 tsp salt to a boil in saucepan. Stir in couscous and raisins. Remove from heat, cover, and let stand for 5 min. Fluff couscous with fork, stir in vegetables and kalamata olives.

natural cosmetics