TRADITIONAL NORTH AFRICAN COUSCOUS (THE REAL WAY!)
This is a recipe for a fantastic traditional couscous dish from Algeria which can also be found in Morocco and Tunisia. Please note: the couscous is to be steamed and not soaked...we call this Ta'am bil marga hamra.
Provided by Um Safia
Categories Stew
Time 2h25m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 22
Steps:
- Finely chop the onion and mince the garlic & place it in a large heavy bottomed pan with the meat or chicken, ras el hanout & a little olive oil. Fry gently to seal the meat/chicken. I use my pressure cooker pr large cast iron casserole for this.
- Chop the carrot, parsnip and courgette into 6ths. Cut the potato into 1/4's and roughly chop the swede. Chop khourchef or celery into roughly same size as carrot. (Peel the carrots, potato, parsnip and swede).
- Add the vegetables to the meat along with 1L of water and turn up heat so they begin simmering. If using the chilli add it now, along with salt and pepper. If cooking in a regular pan then cook for 40 minutes like this. If using the pressure cooker as I do then 20 minutes will be enough.
- Add the tomatoes, chick peas and dried mint and 1/2L more water or enough to create a 'stew' consistency.
- Return to heat and cook in pan for further 30 minutes and if using pressure cooker then cook on med to high for a further 25 minutes.
- Take a 500g pack of medium couscous and pour into a gas'a if you have one. If not find the biggest bowl you have. Pick out any 'bits' and sprinkle water - about 50mls and a tsp of salt over the couscous and using your hand rub 1/2 tsp of oil through the couscous to stop it sticking. Fill a couscousier or steamer half full with the couscous (as it swells).
- When you 1st notice steam coming from the couscous, count 10 minutes. After that remove from the steamer, place in gas'a and use your hands to 'open' the couscous (rub it together between hands to remove clumps). This is very hot and you need to keep wetting you hand with cold water and sprinkling a little on the couscous.
- Return to steamer when thoroughly opened. Repeat process of steaming and opening twice more.
- Finally remove from steamer and place back in gas'a. Open for final time and rub a tbsp of ghee or smen into the couscous along with 2tsp of butter or margarine. Add salt to taste.
- Serve the couscous in the gas'a with sauce on top as traditional style or in tagine etc. Usually we place the meat/chicken in place - 1 for each guest and decorate the couscous with the veg before ladling some of the sauce over the top.
- If you used the chilli, put it on a plate and let people help themselves to it!
NORTH AFRICAN STYLE CHICKEN
Make and share this North African Style Chicken recipe from Food.com.
Provided by PaulaG
Categories One Dish Meal
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small dish combine the spices. Place the chicken in a resealable container, add spice mixture, close container and shake to coat.
- In a large skillet heat the olive oil over medium heat. Add the chicken and allow to brown briefly. Slowly stir in the orange juice and vinegar. Cook and stir for about 3 to 5 minutes or until chicken is warmed through and flavors have blended.
- Serve over couscous or rice.
Nutrition Facts : Calories 202.3, Fat 8.9, SaturatedFat 2, Cholesterol 58.8, Sodium 51.1, Carbohydrate 8.9, Fiber 0.4, Sugar 6.7, Protein 21.2
MOROCCAN CHICKEN AND COUSCOUS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
- Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with 1/4 teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat.
- Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fluff with a fork. Stir in the lemon juice and cilantro. Season with salt.
Nutrition Facts : Calories 531 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 82 milligrams, Sodium 267 milligrams, Carbohydrate 66 grams, Fiber 12 grams, Protein 45 grams
NORTH AFRICAN CHICKEN
Another gem I discovered on "World Hearth Circle of International Cooking." My posted recipe for North African Seasoning Mix is from the same website. Prep time does not include marinating time.
Provided by Happy Hippie
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
- Marinate the the chicken for two hours, refrigerated.
- Grill chicken 20 minutes or until juices run clear, basting with marinade.
NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
NORTH AFRICAN CHICKEN AND COUSCOUS
Make and share this North African Chicken and Couscous recipe from Food.com.
Provided by wicked cook 46
Categories African
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins.
- Remove from heat.
- Cover; let stand 5 minutes. Fluff with a fork.
- Combine orange juice and next 6 ingredients (orange juice through black pepper); stir well with a whisk.
- Combine the couscous mixture, juice mixture, chicken, and remaining ingredients in a large bowl, and toss well.
- Garnish with green onions, if desired.
Nutrition Facts : Calories 296.1, Fat 5.2, SaturatedFat 0.7, Sodium 205.9, Carbohydrate 56.8, Fiber 3.8, Sugar 18.1, Protein 7.3
NORTH AFRICAN CHICKEN TAGINE
This easy and freezable chicken tagine is sure to be a family favourite. It's rich, full of depth of flavour and ideal for feeding a hungry crowd
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/160C/gas 4. Cut each chicken breast in half, then season all the chicken. Heat the oil in a mediumsize ovenproof casserole dish. Add the chicken, skin-side down, and brown well all over - you can do it in batches. Remove from the pan and set aside.
- Lower heat slightly, add the shallots to the pan and cook until golden brown all over. Add the garlic and grated ginger and cook for 30 secs before adding all the spices and cooking for 1 min more.
- Throw the butternut squash into the pan and stir to coat in the spices. Arrange the chicken, skin side uppermost, on top of the shallots and squash. Pour over the stock and drizzle in the honey. Bring to a gentle simmer, then transfer to the oven to bake for 40 mins until tender. Scatter with the coriander and serve with couscous and a bowl of harissa, if you like.
Nutrition Facts : Calories 630 calories, Fat 38 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.86 milligram of sodium
NORTH AFRICAN CHICKEN AND COUSCOUS
This recipe was in a packet of recipes from my DD's culinary school - International Hot Foods. I have had to add approximate times to the process. I have not tried it.
Provided by AcadiaTwo
Categories Chicken Breast
Time 1h34m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large sauce pan, add olive oil and saute onions until caramelized on low heat for about 8-10 minutes stirring frequently.
- Add cumin and sugar and cook for an additional 1-2 minutes stirring on low. (Do not let sugar burn).
- Cut chicken pieces into bite sized pieces.
- Add stock, chickpeas, raisins, saffron, cinnamon, chicken and bring to a light boil, then cover, reduce to simmer and cook for 30 minutes stirring frequently.
- Meanwhile, pre-heat the oven at 350 degrees F. Line a jelly roll pan with baking parchment paper, toast the almonds with the clarified butter drizzled over them for about 10-15 minutes in a 350 degree F oven and set aside.
- Stir couscous into boiling water, remove from heat and cover tightly, let stand for 8 minutes.
- Uncover and fluff with a fork.
- Serve with couscous on bottom, then chicken mixture and top with toasted almonds.
- Enjoy!
Nutrition Facts : Calories 1119.1, Fat 37.2, SaturatedFat 11.5, Cholesterol 119.4, Sodium 375.6, Carbohydrate 143.6, Fiber 12.3, Sugar 30.9, Protein 53.5
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- Bring the water to a boil in a medium saucepan, and gradually stir in couscous and raisins. Remove from heat. Cover; let stand 5 minutes. Fluff with a fork.
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