CHICKEN COUSCOUS WITH RAISINS AND ALMONDS

CHICKEN COUSCOUS WITH RAISINS AND ALMONDS image

Categories Chicken

Yield 6 Servings

Number Of Ingredients 15

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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

Steps:

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.