Couscous with Chicken and Raisins

Hello everyone,

Yes, it’s another chicken dish. Chicken is astoundingly versatile and this one is a keeper.

Ras el hanout spice mixture may sound terrifyingly exotic and obscure but it’s just a spice mix, much lke ranch dressing mix is a spice mix. You can get it in many Middle Eastern stores or order it on line. It will make this dish taste authentically Moroccan and I promise that once you’ve tried it, you’ll be glad to make other dishes with a similar flavor.

Now, this is one of those dishes where you need to hang around the kitchen to make sure it doesn’t burn. You’ll need to periodically check it and stir it, to make sure there is enough liquid.

I see your eyes glazing over, Distracted and Carefree cooks! Come back and stay with us! You can do this! Just don’t watch Bling Empire in the other room while it’s cooking.

Let me know how it works out.

Couscous with Chicken and Raisins:

10 chicken legs

2 medium onions, peeled and chopped

3 carrots, sliced into coins 1/4 inch thick

1 15 oz. can diced tomatoes, pureed

2 cups canned chick peas, drained and rinsed

2 Tbs Ras el Hanout spice mix

2 tsp kosher salt

2 tsp garlic powder

2 bunches parsley, minced

1/2 cup raisins, preferably golden

Olive oil for cooking


Start your prep work:

Slice the carrots, chop the onions, mince the parsley, rinse and drain the chick peas, puree the tomatoes.

In a large, heavy bottomed pot over low flame, cover the bottom of the pan with the olive oil, about 2 Tbs.

Saute the onions until translucent, about 10-15 minutes.

Add in the tomato puree, spices, carrots, parsley, chicken and stir to coat chicken.

Add 1/3 cup of water, cover and cook over medium flame for about 20 minutes., stirring to prevent burning every 5-7 minutes.

After 20 minutes, add the raisins and chick peas, stir again and add a few Tbs of water if necessary to prevent burning.

Continue cooking until the carrots are tender.

Serve on a plate with couscous and more parsley for garnish.

Easy Couscous:

1 cup of dry couscous will yield about 2 1/2 cups cooked so decide on how much you want to make.

The ratio is 1 Cup of dry couscous to 1 cup boiling water or broth.

Simply boil your liquid, add in the dry couscous, cover and let sit for about 10 minutes or until all of the liquid is absorbed.

Fluff with a fork and serve.


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