Chicken Stuffed with Almonds, Semolina and Raisins

Name: Chicken Stuffed with Almonds, Semolina and Raisins
Cook time: 4 h
Total time: 4 h
Yield: For four people.
Cuisine: Morocco
Ingredients: A pinch of powdered ginger; 1 chopped onion; 1 teaspoon salt; A pinch of saffron pounded with salt; 1 large chicken; 2 ½ oz coarsely chopped almonds; 3 ½ oz steamed couscous semolina; A small piece of butter the size of a walnut added to the semolina; A small piece of butter the size of a walnut added to the semolina; 5 oz cleaned and chopped raisins; 1 small teaspoon powdered ras el hanout

Preparation info

For
four
people.

Difficulty
Medium
Ready in
4 hr

Appears in

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

About

Ingredients

1 large chicken

Africa
Morocco
Stew

Method

Lay the chicken in the pan, half cover with water and place on a quick fire. When the water boils add 3 oz butter. Boil quickly until the meat comes easily off the bone — for about two hours.

The water having evaporated, brown the chicken in the butter. Serve in a tagine slaoui.