Moroccan Chicken Stew with Cous-Cous

From Notes

This recipe is perfect for a cold winter night. It was inspired by Karen Ku, who was inspired by the cuisine of southern France and Spain. Moroccan Seasoning can be purchased at most town markets around the Mediterranean. If you don't have any on hand, my Moroccan Seasoning recipe is a very solid stand in.

Contents 1 Special Equipment 2 Ingredients 3 Preparation 3.1 Cous-Cous 4 Presentation

Special Equipment

• Large, heavy bottom stew pot

Ingredients

• Chicken Thighs
• Dried Apricots
• Onion
• Peppers
• Potatoes
• Moroccan Seasoning
• Salt to taste
• Chicken (or other) Stock
• Cous-Cous

Preparation

• Chop vegetables, add to pot.
• Add chicken thighs.
• Add apricots.
• Fill with enough water to cover, perhaps some stock.
• Add Moroccan Seasoning.
• Simmer for an hour or so, till chicken is cooked and vegetables are soft.
• Taste; add salt and/or additional Moroccan Seasoning as needed.

Cous-Cous

In a saucepan, prepare cous-cous.

• Typically, bring two cups water and/or stock to a boil.
• Remove from heat and stir in ½ cup or so of dry cous-cous.
• Cover saucepan and let sit 5 minutes.
• Remove cover and "fluff" cous-cous with a fork.

Presentation

For each serving:

• Add some cous-cous to a bowl.
• Top with chicken and vegetables.
• Add a desired amount of broth.