I have been a big fan of Moroccan cuisine for years. Steeped in tradition and strongly influenced by years of occupation from the French, the combination of fresh herbs, citrus and amazing spices used in many classic Moroccan dishes sets them apart from similar dishes from around the world. In this recipe we will create a traditional chicken stew that is served with a grain like pasta made from semolina flour know as couscous.
To get started you will need to gather together the following ingredients …
4 chicken thighs
4 chicken legs
2 carrots, diced
2 celery stalks, diced
2 sweet onions, diced
1 red pepper, diced
2 cloves garlic, minced
2 T fresh ginger, minced
1 lemon, zest & juice
1/4 cup dried apricots, diced
Ras el Hanout (1 t. cumin, 1 t. ground ginger, 1 t. salt, ¾ t. black pepper, ½ t. cinnamon, ½ t. coriander, ½ t. cayenne, ½ t. allspice, ¼ t. ground cloves)
1 cup crushed tomatoes
1 quart chicken stock
2 cups dried couscous
Olive oil
Salt and pepper
First, heat 2-3 T. olive oil over medium-high flame in a heavy bottom casserole or large stew pot. Pat dry the chicken with a paper towel and season liberally with the Ras el Hanout mixture. Working in batches, add the chicken to the pot and cook on all sides until nice and golden brown. When the chicken is evenly seared on all sides remove from the pot and set aside.
Next, in the same pot, add the carrots, celery, onion, red pepper, garlic and ginger. Season with salt and pepper and cook over medium heat until the vegetables have softened slightly and start to develop some color. At this point, add the lemon zest and juice, apricots, tomatoes and chicken stock and bring to a boil. Once the pot has boiled, add the chicken and bring back to a simmer. Reduce the heat to low and cover with a tight fitting lid and cook for 25-35 minutes or until the chicken is tender and cooked through.
While the chicken cooks prepare the couscous according to the directions on the package and set aside. To serve, spoon the couscous onto a large platter and arrange the chicken on and around the couscous. I like to garnish mine with additional lemon wedges, fresh cilantro and a bit of plain yogurt … Enjoy!
Josh Auerhammer is the chef/owner at the Culinary Design Studio in Bigfork.