MOROCCAN CHICKEN STUFFED WITH COUSCOUS, RAISINS & ALMONDS

MOROCCAN CHICKEN STUFFED WITH COUSCOUS, RAISINS & ALMONDS image

Yield 2

Number Of Ingredients 20

INGREDIENTS FOR 1 LARGE WHOLE CHICKEN OR CHICKEN
PIECES
3 T OLIVE OIL
1 CINNAMON STICK
PINCH OF SAFFRON/ABOUT 30 THREADS
1 SMALL RED ONION, ROUGHLY CHOPPED
1 1/2 t GROUND CINNAMON
1 LARGE t HONEY
SEA SALT & PEPPER
INGREDIENTS FOR COUSCOUS
STUFFING
1 1/2 C ISRAELI COUSCOUS
3 T CANOLA OIL
GOLDEN RAISINS, SOAKED IN HOT
WATER
SLICED ALMONDS , TOASTED
2 1/4 T GROUND CINNAMON
1 1/2 T HONEY
CHICKEN STOCK WITH 1 large t
poulet demi glace

Steps:

For the stuffing: place couscous in bowl & pour oil over. Mix well, cover with cold water. When water has been absorbed, delicately work with hands to make couscous light & fluffy, breaking any lumps. Put steamer on high heat to boil. Turn heat to steady simmer,add couscous to top part of steamer. Steam for 10 min. Place couscous in bowl & season with salt. Add raisins, almonds & butter. Cover butter with some of the hot couscous so that it melts, then add ground cinnamon, almonds, honey & 1 1/2 t chicken broth. Put some stuffing inside chicken if using whole chicken. There will be left overs. TO COOK CHICKEN: Use a cast iron pan - Place over med. heat- add olive oil & when hot, not smoking, add cinnamon stick, saffron & chopped onion. Cook for few minutes until thick. Season with s & p, add chicken, & brown on both sides. Either roast in oven at 425 or continue cooking on top of stove, adding chicken broth with demiglace as needed. Simmer & turn chicken. When NO QUITE done, remove. Add ground cinnamon & honey to pan. Cook for a min until all mixed- add couscous and chicken- Cook until done- adding chicken broth as necessary.