Couscous with Chicken, Quince, Saffron, Dried Apricots, and Dried Cherries
Main Dishes • Moroccan
Description
Couscous is best cooked in a Moroccan tagine. Its design allows for precise heat distribution, making it possible to prepare dishes almost over a burning candle.
Ingredients
- Ground Black Pepper to taste
- Salt to taste
- Chicken Broth 0 qt
- Parsley 0 oz
- Saffron a pinch
- Lemon 2 pieces
- Lime 2 pieces
- Ground dried cherries 0 oz
- Chicken Thighs 20 oz
- Olive Oil 5 fl oz
- Quince 5 oz
- Dried Apricots 5 oz
- Spanish onions 5 oz
- Couscous 20 oz
Step-by-Step Guide
Step 1
Finely chop the onion and sauté it in olive oil until it begins to turn a light brown. Add the finely chopped dried apricots, cherries, diced chicken thighs, and sliced quinces, and simmer for about ten minutes, stirring constantly.
Step 2
At the same time, pour hot chicken broth over the couscous, add saffron, and stir.
Step 3
In a skillet, mix the onion, cherry, chicken, quince, and dried apricots with the zest of lemon and lime, along with lemon and lime juice, cinnamon, and chopped parsley. Simmer for another ten minutes. Combine the result with couscous, season with salt and pepper, then let it cook on low heat for another five minutes before serving.
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