Ingredients
-
1 medium onion, peeled and quartered
-
2 medium garlic cloves, peeled and minced
-
2 1/2 lbs skinless chicken
-
2 tablespoons flour
-
1 tablespoon olive oil
-
2 1/2 cups water, divided
-
1/8 teaspoon saffron
-
1/2 teaspoon ground ginger
-
1/2 teaspoon ground cumin
-
1/2 teaspoon paprika
-
1/4 teaspoon salt
-
3 tablespoons lemon juice
-
1/2 cup green olives, pitted and coarsley chopped
-
2 tablespoons minced fresh cilantro
-
3/4 cup couscous
-
fresh ground black pepper
-
2 grated lemons, rind of
Instructions
- In a food processor, finely chop onion and garlic. Dredge chicken in flour.
- In a large skillet, heat oil over medium heat. Saute chicken and onion mixture until mixture has softened, about 10 minutes.
- Stir in one cup water, saffron, ginger, cumin, paprika, salt and lemon peel.
- Bring to a boil, reduce heat and simmer, covered, 35 minutes. Remove chicken from sauce and allow to cool a few minutes.
- Debone chicken and cut meat into small pieces. Put meat back into sauce with the lemon juice, olives, cilantro and pepper. Simmer gently 5 minutes.
- While the chicken is cooking, bring 1 1/2 cups of water to a boil in a medium saucepan. Add the couscous and bring back to a boil.
- Remove from heat and allow to sit for 5 minutes.
- Spoon chicken mixture over couscous and serve.