Sweet chicken couscous

Name: Sweet chicken couscous
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1 kg (2 lb 2 oz) onions, peeled and sliced; vegetable oil for frying, plus 2–3 tbsp for the couscous; 500 g (1 lb 2 oz) raisins; 3 tsp ground ginger; 3 tsp crushed saffron; 150 g (5½ oz) toasted almonds, to garnish; 1½ kg (3 lb 3 oz) chicken pieces; 50 ml (2 fl oz) water; about 100 g (3½ oz) salted butter; 3 tsp ground cinnamon; 1–2 tbsp granulated sugar; 750 g (1 lb 1 oz) couscous; 3 tsp ground black pepper

Couscous m’hassel

Preparation info

Serves
6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This very ancient Fassi recipe never dies and is just as good with lamb. The sweet onion and raisins blend well and are offset by the golden steaming couscous.

Ingredients

vegetable oil for frying, plus 2–3 tbsp for the couscous
1 kg (2

Africa
Morocco
Fez
Stew
North Africa
Mediterranean

Method

Heat the vegetable oil in a frying pan and fry the onion and 1 tsp each of the spices (except for the cinnamon) over a low heat until the onion is soft. Add the raisins, 1 tsp cinnamon and the sugar. Cook over a medium heat for 10–15 minutes, stirring occasionally. Set aside to allow the flavours to meld.
Sprinkle the chicken with the remaining spices (saffron,