Sweet couscous with chicken, raisins and onions

Zoete couscous met kip, rozijnen en uien

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Preparation time 120 min
Number of persons 8

Ingredients couscous and chicken

  • 47 g Couscous chicken mix from Moroccan Spicy Secrets
  • 2 chickens (2 kg)
  • 1 kg couscous 'Dari medium'
  • 100 g peeled almonds
  • 20 g fresh parsley
  • 1 onion (170g)
  • 2 tablespoons orange blossom water (mazhar)
  • Liquid butter
  • 50 ml sunflower oil
  • 100 ml olive oil
  • 2.5 l water
  • 13 g salt
  • 250 g soaked chickpeas

Ingredients for the onions and raisins

  • 35 g Raisin onion mix from Moroccan Spicy Secrets
  • 1.5 kg onions
  • 300 g yellow raisins
  • 100 ml olive oil
  • 50 ml sunflower oil
  • 600 ml water
  • 100 g sugar
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Recipe for 8 people:

  • Take 20 g fresh parsley, 1 onion (170 g) and chop them with a mixer.
  • Place the shredded mixture in a bowl and add 100 ml olive oil, 50 ml sunflower oil, and 48 g Moroccan Spicy Secrets Couscous Chicken Mix. Mix well.
  • Then clean the chickens and marinate them with the above mixture.
  • Place the chickens in a cooking pot and add 1.5 l of water.
  • Place the cooking pot on a medium heat and let it cook with the lid on for 50 minutes.

  • Take 400 g yellow raisins and soak them in warm water.
  • Cut the onions into thin slices, place them in a jar and add 35 g of the Raisin onion mix.
  • Add 100 ml olive oil and 50 ml sunflower oil.
  • Bring this to a simmer over low heat. Stir well.


  • In the meantime, take the bottom part of the steam cooker, fill it with water and let the water boil.
  • After 10 minutes, add 500 ml of water and the soaked raisins to the onion pot. Then simmer for another 40 minutes, or until the onions are tender.
  • Place the couscous in a bowl and sprinkle with 13 g salt and 50 ml sunflower oil.
  • Then pour 1 liter of hot water over it and cover with plastic wrap. Let it rest for 10 minutes.


  • Meanwhile, when the onions are cooked, add the pre-cooked chickpeas, 100 g sugar and 2 tablespoons of orange blossom water.
  • Stir and let the mixture simmer for another 5 minutes.
  • Place the cooked chicken on a baking sheet and pour any remaining chicken broth into a bowl and set aside. You'll need this broth later.
  • Brush the chickens with butter.
  • Then place the tray with chickens in the oven and grill the chickens at 180° until they are golden brown.


  • Take the couscous bowl again and rub the grains loose with your hands.
  • Spoon the loosened couscous into the top of the steamer and steam for 20 minutes.
  • Meanwhile, pour a dash of oil into a pan and fry the almonds until golden brown.
  • Return the steamed couscous to the bowl. Sprinkle with cold water and 5 tablespoons of melted butter. Mix well.

  • Return the couscous to the steamer and steam for a second time for 20 minutes.
  • Return the couscous to the bowl and pour in the chicken broth. Mix well.
  • Take a plate, divide the couscous, and place the chicken pieces on top. Garnish with the onion mixture and almonds.


Tips

**If using dried chickpeas, soak them overnight beforehand and then boil them in water.

**Pre-cooked chickpeas from a jar are also fine to use.

Tasty!

Moroccan Spicy Secrets

1 opmerking

  • Mi op

    Salaam.aleikum, alleen een mededeling.. Zou tof zijn als jullie je recepten in een boek uitbrachten

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