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Senegalese Couscous

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Joined: Feb 4, 2008


Posted to Thread #18091 at 6:33 am on Apr 19, 2010

I got this from an old Good Housekeeping magazine. I am trying to work my way through all old magazines so I can discard them. This was a winner. My DH has begged me to make it again.

salad oil
6 lg. chicken thighs
2 med. sized onions
2 garlic cloves minced (used much more)
1/4 c. all purpose flour
1/2 tsp. cumin (would increase next time)
1/2 tsp. ground allspice
1/4 pepper (used flakes)
1 tsp. tumeric
1 10 1/2 oz. can condensed chicken broth
1 bay leaf
water 1 16. oz. bag carrots cut into 2" chunks
3 med. bell peppers ( used 1 red, 1 green very large ones)
1 15 1/2 to 19. oz. can grabanzo beans drained
2 cups couscous
1/4 c. raisins or currants (didn't add)
1 tsp. salt (didn't add)

In 5 qt. dutch oven, over med. high heat, in 3 tbs. hot oil, cook chicken thighs, several at a time, until browned on all sides, removing them as they brown. I broiled the chicken pieces as
I didn't want to fry - about 5-8 minutes each side.
To drippings in dutch oven (I put in a bit of the fat from the chicken and some oil),add onions and garlic and cook til tender, stirring occasionally. Stir in flour, cumin, allspice, ground red pepper, 1 tsp. tumeric til blended, cook 1 minute. Stir in undiluted chicken broth, bay leaf and 1 cup water, cook,stirring until mixture thickens and boils. Reduce heat to low, simmer 15 minutes.
Return Chicken thighs to pot, add carrots and peppers, bring to boiling over high heat. REduce heat to low, cover tightly and simmer 30 minutes til chicken and veggies are tender. Skim excess fat from liquid (I used skinless chicken). Stir in garbanzo beans, heat.
In 3 qt saucepan heat 2 1/2 cups water til boiling. Stir in couscous,raisins,salt , 2 tbs. salad oil and 1/2 teaspoon tumeric. Remove from heat, let stand 5 minutes. (follow the instructions for your couscous- mine stood for 15 minutes).
Serve - sppon couscous on center of large platter.
Discard bay leaf and spoon chicken thighs and sauce around couscous. 6 servings 635 calories per.

I added water/broth throughout when I thought it was needed and just served it up from the pot.


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