CHICKEN AND APRICOT COUSCOUS
Portions : 4 - Preparation : 15 minutes - Cooking time : about 1 hour and 20 minutes
Ingredients
- 1 Québec chicken, cut into 8 pieces
- 1 onion, chopped
- 30 ml (2 tablespoons) sweet paprika
- 30 ml (2 tbsp.) coriander seeds, ground
- 5 ml (1 tsp.) cumin seeds, ground
- 3 ml (1/2 tsp.) cinnamon, ground
- 3 garlic cloves, minced
- 2 l (8 cups) low-salt chicken broth
- 500 ml (2 cups) canned chickpeas, drained
- 250 ml (1 cup) dried apricots
- 4 turnips, cut into 4 (rutabaga)
- 8 small carrots
- Harissa, to taste
- 500 ml (2 cups) medium wheat semolina
- 60 ml (4 tablespoons) butter
- 500 ml (2 cups) boiling water
- Salt and pepper to taste
Preparation
- In a hot pot, sear chicken pieces and onion in a little oil, 2 to 3 minutes on each side.
- Add paprika, coriander, cumin, cinnamon, garlic, broth, chickpeas, apricots, turnips, carrots, harissa to taste, enough water to cover ingredients and bring to a simmer.
- Cover and cook over medium heat for 1 hour. Check seasoning.
- Meanwhile, in a bowl, add the semolina, butter, 2 pinches of salt, boiling water, cover with cling film and leave to swell for 5 minutes.
- Fluff the semolina with a fork. Check seasoning.
- Serve the semolina, garnished with vegetables, chicken and marga (the cooking stock).
