Classique Moroccan Chicken With Cous Cous

Chicken with cous cous tastes much better than it sounds.  I was quite curious as
to how it would taste and to my surprise it was really good- feedback received from daughter number two.  I
googled cous cous and found out it was similar to rawa or soji  so used that instead.  This is a baked dish, quite dry , low in calories and goes well with chappathis or bread of any kind.  For those who like it watery add more soup.

The Recipe:

1 kg chicken jointed, washed and drained; 1/2 cup coarse  rawa ( soji) ; 1 cup hot water; 1 chicken soup cube; 1 large onion, chopped; 5 garlic cloves, minced; 1/4 cup olive oil

1/2 tsp coriander powder; 1 1/2 tsp jeera (cumin) powder; 6 dates, pitted and chopped fine;  1/4 cup almond flakes; 1 stick cinnamon; 1 tbsp honey; 1/4 tsp cinnamon powder; salt and pepper to taste;  stir fried vegetables of your choice to serve.

Dissolve the  soup cube in the hot water and pour over the soji or rawa.  Cover and keep aside for 5 minutes.  Fluff with a fork and add 1 tbsp oil and keep aside till required.

Heat 1 tbsp olive oil in a nonstick pan and stir fry onions and garlic till golden brown.  Stir in the coriander and cumin powder, dates and almonds and cook for two to three minutes or till soft.  Stir in the rawa mixture and add the chicken pieces and cinnamon stick to it. Season with salt and pepper to taste.   Mix together until all the chicken pieces are coated and transfer to a large baking dish.

Whisk the honey, ground cinnamon, a dash of salt and pepper, remaining cumin powder and olive oil and pour over chicken.  Bake in a preheated oven at 200 C or 400 F for 40 to 45 minutes or until juices run clear when pierced with a metal skewer.  Remove from oven, keep covered for 10 minutes and serve with vegetables of your choice.

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.

 

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