Description
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.
Ingredients
- Onions
- Olive Oil
- Cumin
- Sugar
- Chickpeas
- Golden Raisin
- Black Pepper
- Butter
- Sliced Almonds
- Chicken Breasts
- Chicken Stock
- Saffron
- Cinnamon
- Couscous
- Water
- Salt
Instructions
- 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
- 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!