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MoroccanAuthentic Cuisine

Chicken Couscous

Serves 8 Entree chicken, Poultry, couscous

Chicken Couscous

In Moroccan homes, Chicken Couscous is a cherished dish that often graces the table on weekdays, distinct from the richer lamb version reserved for Fridays. This version, while lighter, maintains the traditional practice of steaming the couscous three times, creating a fluffy base for the tender chicken and vibrant vegetables. It's a dish that captures the everyday rhythm of Moroccan life, offering a wholesome meal that delights both the palate and the senses.

The flavors are warm and inviting, with ginger and turmeric infusing the chicken and vegetables with a gentle spice. The smen adds a depth of flavor, while the chickpeas provide a satisfying texture alongside the soft, steamed couscous. Each mouthful offers a harmony of tastes, a true reflection of the comforting, yet lively nature of Moroccan cooking.

Ingredients

  • 1.5 kg (3.3 lb)chicken pieces
  • 500 g (1.1 lb)couscous
  • carrots, zucchini, turnips, pumpkina mix
  • 2onions
  • 1 cupchickpeas
  • 1 tspginger
  • 1 tspturmeric
  • 2 tbspsmen
  • 1 1/2 tspsalt

Method

  1. In a large pot, place the 1.5 kg (3.3 lb) chicken pieces and add the two onions, finely chopped. Sprinkle 1 tsp ginger, 1 tsp turmeric, and 1 1/2 tsp salt over the chicken. Add 2 tbsp of smen for richness and depth of flavor. Cover the chicken with water until just submerged, and bring to a gentle simmer over medium heat. As it simmers, you should notice the aroma of the spices blending with the smen, creating a fragrant broth.
  2. Once the chicken has simmered for about 20 minutes and is starting to tenderize, add the vegetables: carrots, zucchini, turnips, and pumpkin, all cut into large chunks. Also, add 1 cup of chickpeas. Continue to simmer gently. The vegetables should start to soften and absorb the flavors of the broth, becoming tender but not mushy.
  3. While the chicken and vegetables are cooking, prepare the couscous. Place the 500 g (1.1 lb) couscous in a large bowl and moisten it with a little water, fluffing with your fingers to separate the grains. Transfer the couscous to a steamer basket and place it over the simmering pot, ensuring the steam can rise through the couscous. Cover and steam for about 15 minutes.
  4. Remove the couscous from the steamer and return it to the bowl. Add a little more water to moisten, and use your fingers to break up any clumps. Return the couscous to the steamer for a second steaming session, placing it back over the pot. Cover and steam for another 15 minutes, allowing the grains to swell and become fluffy.
  5. Repeat the process a third time: remove the couscous, moisten, and fluff. Steam it once more over the pot for a final 15 minutes. The couscous should be light and airy, with each grain separate and tender.
  6. To serve, mound the couscous on a large serving platter, creating a well in the center. Arrange the chicken pieces over the couscous, followed by the vegetables and chickpeas. Ladle some of the fragrant broth over the top to moisten the couscous and enhance the flavors. The dish is ready when the couscous is fully infused with the aromatic broth, and the chicken and vegetables are tender and flavorful.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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