Recipe: Perfect Chicken Couscous Moroccan Style

Chicken Couscous Moroccan Style.

You can have Chicken Couscous Moroccan Style using 22 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chicken Couscous Moroccan Style

1. It's of butter.
2. It's of sunflower oil.
3. It's of chicken portions breast or leg.
4. Prepare of onions finely chopped.
5. It's of garlic cloves crushed.
6. It's of ground cinnamon.
7. It's of ground ginger.
8. It's of quarter teaspoon ground turmeric.
9. Prepare of orange juice.
10. It's of clear honey.
11. You need of salt and pepper.
12. You need of For the Couscous.
13. Prepare of couscous.
14. Prepare of salt.
15. You need of caster sugar.
16. Prepare of sunflower oil.
17. It's of teaspoon ground cinnamon.
18. Prepare of nutmeg.
19. You need of orange blossom water.
20. You need of sultanas.
21. Prepare of cup chopped blanched almonds.
22. You need of chopped pistachio nuts.

Chicken Couscous Moroccan Style instructions

1. Heat the butter and oil in a large pan then add the chicken portions skin side down. Fry for 3 to 4 minutes until the skin is golden and then turn over.
2. Add the onions, garlic, spices and a pinch of salt and pour over the orange juice and 300 mL of water..
3. Cover and bring to the boil then reduce the heat and simmer for about 30 minutes.
4. Meanwhile place the couscous and salt in a bowl and cover with 300 mL of water. Stir once and leave to stand for 5 minutes.
5. Add the caster sugar, 1 tablespoon of the oil, and the cinnamon, nutmeg, orange blossom water and sultanas to the couscous and mix very well.
6. Heat the remaining oil (1 tablespoon) in the pan and lightly fry the armaments until golden. Stir into the couscous with the pistachio nuts.
7. Line a steamer with greaseproof paper and spoon in the couscous. Sit the steamer over the chicken (or over a pan of boiling water) and steam for 10 minutes.
8. Remove the steamer and keep covered stir the honey into the chicken liquid and boil rapidly for 3 to 4 minutes. Spoon the couscous onto a warmed serving platter and top of the chicken, and the little of the sauce spooned over..
9. Garnish with fresh mint and served with the remaining sauce.