Orange Tomato Couscous Wchicken Zwt 9 Morocco Recipes

MOROCCAN TOMATO CHICKEN WITH COUSCOUS

Steps:

• Toss chicken in spice mix.
• Heat oil in a large frying pan over moderate heat and add chicken and cook, turning for 3 minutes or until browned all over.
• Remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well.
• Add chicken and bring to a simmer, cover, cook stirring occasionally for 15 minutes.
• Add zucchini and cook for 5 minutes or until chicken is cooked.
• Meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water, cover with plastic food wrap, set aside for 5 minutes or until liquid is absorbed and then using a fork, fluff and separate grains.
• Combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine.
• Spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix.

TUNISIAN ORANGE CHICKEN WITH COUSCOUS

Steps:

• In a Dutch oven or large deep skillet over medium-high heat, heat oil until hot. Add chicken pieces a few at a time, being careful not to crowd them. Cook on all sides until well browned. Transfer chicken to a platter. Repeat until all chicken is browned.
• Discard all but 2 T. drippings from Dutch oven. To hot drippings remaining in Dutch oven, add onion, celery, and garlic; saute over medium-high heat until tender, about 5 minutes. Stir in flour, sugar, cumin, paprika, salt, black pepper and cayenne pepper until blended.
• Add chopped tomato, then gradually stir in orange juice. Increase heat to high; bring mixture to boiling, stirring constantly. Return chicken pieces to Dutch oven. Reduce heat to low; simmer covered until chicken is tender, about 30 minutes, turning chicken once.
• Add orange slices and olives to chicken. Simmer uncovered 5 minutes longer.
• Meanwhile, prepare couscous. In a small saucepan over high heat, bring water, butter and salt to boiling. Stir in couscous; cover. Remove from heat and let stand 5 minutes.
• With spoon, remove and discard any fat that has accumulated on the surface of the orange sauce. Uncover couscous and fluff with a fork. Transfer couscous to a large serving platter, making a well in the center.
• Transfer chicken onto couscous, arranging in a decorative way. Spoon sauce remaining in Dutch oven over the chicken pieces. Garnish with sprigs of crisp watercress and orange slices.