Harira
Preparation time 150 min Ingredients for 6 liters of harira: 50 g thin soup celery 50 g parsley 100 g coriander 1 onion 5 medium tomatoes 210 g tomato puree 400 g peeled tomatoes 2...
Sweet couscous with chicken, raisins and onions
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 couscous' 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
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 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 pot and add 35 g of the 'raisin onion mix couscous'.
- Add 100 ml olive oil and 50 ml sunflower oil.
- Let this cook on a 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 min add 500 ml water and the soaked raisins to the onion pot. Then leave on the fire for another 40 min or until the onions are cooked.
- Place the couscous in a bowl and sprinkle with 13 g salt and 50 ml sunflower oil.
- Then pour 1 l of hot water over it and cover with plastic wrap. Let it rest for 10 min.
- In the meantime, when the onions are cooked, add the pre-cooked chickpeas, 100 g sugar and 2 tablespoons of orange blossom water.
- Stir and let it simmer for another 5 minutes.
- Place the cooked chickens on a baking sheet and pour the remaining liquid from the cooked chickens into a bowl and set aside. You will need the liquid 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 min.
- Meanwhile, pour a dash of oil into a pan and fry the almonds until golden brown.
- Spoon the steamed couscous back into the bowl. Sprinkle with cold water and 5 tablespoons of liquid butter. Mix everything together.
- Return the couscous to the steamer and steam for a second time for 20 minutes.
- Scoop the couscous back into the bowl and pour the chicken liquid over it. Mix everything together.
- Take a plate, divide the couscous, place the chickens on it. Finish with the onion mixture and the almonds.
Tips
**If using dried chickpeas, soak them overnight and then boil them in water.
**Pre-cooked chickpeas from a jar can also be used.
Tasty!
Moroccan Spicy Secrets
