Couscous with chicken, pine nuts & currants

Couscous with chicken, pine nuts & currants

FROM: william





Chicken made the authentic Moroccan way


1 Tbsp. olive oil
2 fat cloves garlic
2 boneless chicken breast halves
scant 1/8 tsp turmeric
couple dashes cinnamon
1/8 tsp salt
couple dashes pepper
1/3 cup pine nuts
1 1/4 cups chicken broth
1/2 cup currants (or raisins)
1 cup couscous
1 Tbsp. olive oil
3 Tbsps. finely chopped scallions


1 Chop up the garlic; mince the scallions. Dice up the chicken into 1/2" cubes.

2 Heat up the olive oil in a skillet; add the garlic and saute for a minute or two, till the garlic starts to smell good and yummy.

3 Add the chicken and give it a stir to coat thoroughly in oil. Add the turmeric and salt, plus a few generous dashes of cinnamon and pepper.

4 Cook the chicken over medium-high heat. When the outside has mostly turned opaque, add the pine nuts. Continue cooking until the chicken is just cooked through -- do your best not to overcook!

5 While the chicken is cooking, bring the broth to a boil in a small pot. Stir in the couscous and raisins/currants, add 1/8 tsp salt plus a few dashes of ground pepper. Cover and remove from heat; let sit for five minutes. Stir in 1 Tbsp. olive oil and the minced scallions with a fork, then continue using the fork to fluff the couscous.

6 Stir in the chicken and pine nut mixture, and fluff some more. You can serve it hot if you like, but the dish is also good at room temperature.


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select itemolive oil
select itemgarlic
select item2 boneless chicken breast halves
select itemturmeric
select itemcinnamon
select itemsalt & Pepper
select itempine nuts
select item1 1/4 cups chicken broth
select item1/2 cup currants (or raisins)
select itemcouscous
select itemolive oil
select itemchopped scallions

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