Moroccan Chicken with Couscous

By YogiRenee

Ingredients

• 1/2 cup all-purpose flour
• 3 tablespoons sweet paprika
• 2 teaspoons salt, plus more to taste
• 1/2 teaspoon freshly ground pepper, plus more to taste
• 1 3- to 3 1/2-pound chicken, cut into 8 serving pieces
• 2 to 3 tablespoons olive oil
• 1 yam or sweet potato, peeled and cut into 1-inch pieces
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tablespoon ground cumin
• 1 tablespoon ground cardamom
• 1 teaspoon ground cinnamon
• Generous pinch of saffron threads
• 1/2 cup raisins
• 1/2 cup chopped dried apricots
• 3 cups chicken broth
• 1 cup couscous
• 1/4 cup minced fresh mint

Details

Servings 6
Adapted from housebeautiful.com

Preparation

Step 1

1. In a large bowl, combine the flour, paprika, the 2 teaspoons salt, and the 1/2 teaspoon pepper. Add the chicken and toss well to generously season on all sides.

2. In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes. Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning.

3. Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes.

4. To serve, scoop the couscous and chicken into a large serving bowl or warmed individual bowls. Serve with forks and big spoons for the couscous.