Couscous-Stuffed Chicken with Olives and Preserved Lemons

Name: Couscous-Stuffed Chicken with Olives and Preserved Lemons (Poulet Farci avec Couscous aux Olives et Citrons Confits)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 whole head garlic; salt and freshly ground black pepper to taste; 2 cups water; 1 large bunch fresh coriander (cilantro); 4 small preserved lemons, cut into quarters; 4 cups (1 pound) cracked green olives; ¼ cup olive oil; ½ teaspoon ginger; 2 small hot red peppers; 2 large onions, chopped; ½ teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water; ½ teaspoon ground ginger; salt and freshly ground black pepper to taste; ½ teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water; ¾ cup salted water; 2 tablespoons olive oil; salt for sprinkling; 1 cup couscous; ¼ teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water; ½ teaspoon ground cinnamon; ⅔ cup blanched almonds, toasted and chopped; ¼ teaspoon saffron threads, crushed and steeped in 2 tablespoons hot water; 1 large chicken (4 to 5 pounds), or 4 poussins or cornish hens; 1 lemon, halved; 1 large chicken (4 to 5 pounds), or 4 poussins or cornish hens; 1 large chicken (4 to 5 pounds), or 4 poussins or cornish hens

Poulet Farci avec Couscous aux Olives et Citrons Confits

Preparation info

Serves
4

Difficulty
Medium

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

I love the classic Moroccan dish of chicken with preserved lemon and olives. But this version from Saveurs de mon enfance is even more intriguing, with its couscous and almond stuffing. Casablanca and Marrakech are the cities where this dish is most popular.

Ingredients

1 large chicken (4 to 5 pounds), or 4 poussins or cornish hens
1

Africa
Morocco
Preserve
Main course
Mediterranean

Method

Rinse the chicken well inside and out. Pat dry. Rub with lemon halves and sprinkle with salt inside and out.

Put the couscous in a steamer basket. Sprinkle the couscous with the water and steam over boiling water for 10 minutes. Toss with the oil and steam again for 10 to 15 minutes. Remove from heat and let cool slightly. Fold in the almonds and spices. Stuff into the bird(s). Or for q