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Categories:
olive oil onion garlic chicken ginger cinnamon cardamom cumin aleppo pepper salt lemon juice couscous butter
Viewed: 59 - Published at: 8 years agoIngredients
- 2 tablespoons olive oil
- 1 large onion
- 4 garlic cloves, crushed
- 3 1/2 lbs chicken
- 1/2 teaspoon ginger
- 2 teaspoons cinnamon
- 1 teaspoon cardamom
- 1/2 teaspoon cumin
- 1/2 teaspoon aleppo pepper (optional) or 1/2 teaspoon cayenne pepper (optional)
- salt and pepper, to taste
- 1 1/2 tablespoons lemon juice
- 2 cups couscous, Lebanese-style
- 2 tablespoons butter
Method
- In a large pan (large enough to hold the chicken), fry the onion and garlic in the olive oil until onion becomes soft and translucent.
- Put in the chicken and pour 4-1/2 cups of water (it won't be sufficient to cover). Add spices.
- Cover and simmer for 1 - 1-1/2 hours so chicken is so tender it's falling off the bone, turning once halfway through.
- Take out the chicken and remove skin and bones. Cut into small pieces.
- Bring the sauce to a boil and add lemon juice.
- Throw in the couscous. Cook for approximately 8 minutes (until tender). (you can add 1 cup of boiling water if necessary during this time)
- Stir in the butter and place the chicken pieces back in the pan.
- Heat through before serving.
