Chicken - Chicken Cous-Cous
04/04/2002 08:32:41
Chicken Cous-Cous
The word couscous is said to have originated from the hissing of steam as it passes through the holes of the steamer in which the grain is cooked. The national dish of the Maghreb-the North Africa countries of Morocco, Tunisia, and Algeria-couscous is very old, and it has gained prominence in other parts of the world such as France, Brazil, Sicily, England and most recently the US It seems that contemporary chefs have come to recognize its finer points: Made of tiny, hand-rolled balls of semolina flour, couscous is low in calories and, like other carbohydrates, an excellent sources of vitamins minerals and fiber.
The stew changes depending on the countries, too. In Morocco, the most famous version is crowned with seven vegetables because seven is considered a lucky number. Although it is generally spiced up, the purest of topping is fresh butter, fava beans, and black pepper. For dessert, Moroccans serve a sweet couscous using dates, cinnamon, and sugar.
Tunisian couscous dishes are equally as varied. They maybe made with a whole fish such as grouper, as well as with the usual chicken, lamb, or beef. Several Tunisian cooks contend that their seasonings are milder than those used in Morocco renditions, but the main difference is that Tunisians steam their couscous in a closed container, making it slightly denser and moist, while Moroccans use an open top for a fluffy, dry grain.
½ cup olive oil
1 cup coarsely chopped onions
3 cloves garlic, minced
two 3- to 3 1/2-lb. chickens, quartered
3 cups water
1 tsp. cumin
1/4 tsp. ground ginger
1/4 tsp. saffron
1 bunch fresh coriander, coarsely chopped
1 tsp. salt, or to taste
1 lb. couscous (or 1 box instant couscous)
1/2 cup water
1 up cold water
1 lb. carrots scrubbed and cut into 2" chunks
1 lb. zucchini, scrubbed and cut into 2" chunks
1 lb. turnips trimmed, scrubbed, and cut into 1 1/2" cubes
1 cup cooked chick-peas
4 tbsp. butter
Heat the olive oil in a casserole set over medium heat. Add the onions and garlic, and sauté about 10 minutes, or until tender; stir occasionally. Add the chicken pieces, water, cumin, ginger, saffron, and coriander, and season with salt and pepper. Bring to a boil, cover, lower the heat, and simmer 30 minutes. In the meantime, prepare the couscous: Spread the grains in a large mixing bowl, moisten with 1/2 cup water, and rake with your fingers. If necessary, roll them between your hands to break up any lumps. Place the couscous in a cheesecloth-lined colander and set aside. Once the chicken has cooked 30 minutes, add the vegetables and chick-peas, return to a boil, then reduce to a simmer and place the colander containing the couscous over the pot of stew. ( If using a instant couscous, omit this step and the next.) Wrap or tie a wet strip of cheesecloth dipped in flour around the seam between the pot and the colander so steam escape only through the couscous. Steam uncovered for 30 minutes over the simmering stew. Empty the couscous into a bowl, add the butter, season with salt, and sprinkle 1 cup cold water over the grains; break up any lumps that forms. Return the couscous to the colander, reseal the pot's seam with the cheesecloth, and steam for another 30 minutes. Remove the colander and skim the surface of the stew, removing any fat. To serve, spoon the couscous onto plates, moisten with some of the stew's broth, then surround with the chicken, vegetables, and chick-peas. Accompany with the remaining broth and with harissa sauce(see below). If using instant couscous, prepare 10 oz. or 1 3/4 cups. Prepare as directed, substituting chicken broth from the stew for the water.
Yields 6 servings North Africa Source: "Arabian Bites" Bazzar April 1993
Chicken Cous-Cous
The word couscous is said to have originated from the hissing of steam as it passes through the holes of the steamer in which the grain is cooked. The national dish of the Maghreb-the North Africa countries of Morocco, Tunisia, and Algeria-couscous is very old, and it has gained prominence in other parts of the world such as France, Brazil, Sicily, England and most recently the US It seems that contemporary chefs have come to recognize its finer points: Made of tiny, hand-rolled balls of semolina flour, couscous is low in calories and, like other carbohydrates, an excellent sources of vitamins minerals and fiber.
The stew changes depending on the countries, too. In Morocco, the most famous version is crowned with seven vegetables because seven is considered a lucky number. Although it is generally spiced up, the purest of topping is fresh butter, fava beans, and black pepper. For dessert, Moroccans serve a sweet couscous using dates, cinnamon, and sugar.
Tunisian couscous dishes are equally as varied. They maybe made with a whole fish such as grouper, as well as with the usual chicken, lamb, or beef. Several Tunisian cooks contend that their seasonings are milder than those used in Morocco renditions, but the main difference is that Tunisians steam their couscous in a closed container, making it slightly denser and moist, while Moroccans use an open top for a fluffy, dry grain.
½ cup olive oil
1 cup coarsely chopped onions
3 cloves garlic, minced
two 3- to 3 1/2-lb. chickens, quartered
3 cups water
1 tsp. cumin
1/4 tsp. ground ginger
1/4 tsp. saffron
1 bunch fresh coriander, coarsely chopped
1 tsp. salt, or to taste
1 lb. couscous (or 1 box instant couscous)
1/2 cup water
1 up cold water
1 lb. carrots scrubbed and cut into 2" chunks
1 lb. zucchini, scrubbed and cut into 2" chunks
1 lb. turnips trimmed, scrubbed, and cut into 1 1/2" cubes
1 cup cooked chick-peas
4 tbsp. butter
Heat the olive oil in a casserole set over medium heat. Add the onions and garlic, and sauté about 10 minutes, or until tender; stir occasionally. Add the chicken pieces, water, cumin, ginger, saffron, and coriander, and season with salt and pepper. Bring to a boil, cover, lower the heat, and simmer 30 minutes. In the meantime, prepare the couscous: Spread the grains in a large mixing bowl, moisten with 1/2 cup water, and rake with your fingers. If necessary, roll them between your hands to break up any lumps. Place the couscous in a cheesecloth-lined colander and set aside. Once the chicken has cooked 30 minutes, add the vegetables and chick-peas, return to a boil, then reduce to a simmer and place the colander containing the couscous over the pot of stew. ( If using a instant couscous, omit this step and the next.) Wrap or tie a wet strip of cheesecloth dipped in flour around the seam between the pot and the colander so steam escape only through the couscous. Steam uncovered for 30 minutes over the simmering stew. Empty the couscous into a bowl, add the butter, season with salt, and sprinkle 1 cup cold water over the grains; break up any lumps that forms. Return the couscous to the colander, reseal the pot's seam with the cheesecloth, and steam for another 30 minutes. Remove the colander and skim the surface of the stew, removing any fat. To serve, spoon the couscous onto plates, moisten with some of the stew's broth, then surround with the chicken, vegetables, and chick-peas. Accompany with the remaining broth and with harissa sauce(see below). If using instant couscous, prepare 10 oz. or 1 3/4 cups. Prepare as directed, substituting chicken broth from the stew for the water.
Yields 6 servings North Africa Source: "Arabian Bites" Bazzar April 1993
posted by Sigalon | 11:44
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