Title: Chicken Couscous by Joaquim Splichal
Categories: Moroccan, Chicken, Pasta
Yield: 4 Servings
3 lb Skinless chicken; cut up
3 c Defatted chicken stock
1 Carrot; peeled
1/2 Celery stalk; peeled
1 sm Onion; chopped
1 Leek; rinsed well
1 Turnip; peeled
1 Lemon; halved
1/2 bn Cilantro; chopped
1 Red onion
1 1/2 c Couscous
COLD TOMATO SAUCE:
8 Plum tomatoes
1 bn Cilantro; chopped
8 oz Canned tomato juice
1 bn Green onions; finely
- julienned
Place the chicken in a steamer basket. Place the chicken stock,
carrot, celery, onion, leek, turnip, and lemon halves in the
bottom off the steamer and bring to a boil. Steam the chicken
until tender, about 35 to 40 minutes. Remove and cool chicken.
Meanwhile, return the chicken broth to a boil in the steamer pot.
Add the cilantro and red onion. Place the couscous in the rinsed
steamer basket and cook the couscous until done, according to
package directions.
Bone the chicken; remove fat. Slice the meat and the steamed
vegetables. Discard the lemon. Arrange the chicken and vegetables
over the couscous. Serve with cold tomato sauce.
SAUCE: Dice the tomatoes and combine with the cilantro. Add the
tomato juice and green onions. Set aside.
Recipe by: Joaquim Splichal
Splichal was born in Germany, trained as a chef in France and had
worked in Moroccan hotels before moving to the USA, He is the
founder of the Patina and Pinot restaurants and was declared
"Best California Chef" by the James Beard Foundation.
From: Betsy Balsley (Food Editor)
Source: Best Recipes From The Los Angeles Times
