Maftoul With Chicken Middle Eastern Israeli Cous Cous Recipes
MAFTOUL WITH CHICKEN - MIDDLE EASTERN (ISRAELI COUS COUS)
Maftoul is basically very large couscous. You can use Lebanese couscous, Israeli couscous, Berkukis etc for this beautiful dish. Easy to make!
Provided by Um Safia
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Fry the spices and onion in a little olive oil. Add the chicken and seal well.
- Bring 1/2 liter of water to the boil. Place maftoul in large bowl and pour over enough to cover the maftoul. After 10 seconds, drain off water and mix in 1/2 tsp salt before placing maftoul in the steamer.
- Pour tomatoes over chicken and add salt & pepper to taste. Cover with water (water should come about 2" over the ingredients). At this point you can add a chicken stock cube if you wish. Cover and cook for 45 mins on medium heat.
- If you have a large couscousier or double steamer you can cook the sauce in the bottom and maftoul in the top which is preferable as the maftoul absorbs the flavours --.
- Remove the chicken from the sauce and place on a baking sheet in the oven (180 degrees c) for 10 minutes to brown off and dry out.
- Whilst chicken is in the oven, add the chickpeas to the sauce and cook gently for 10 minutes.
- Check seasoning. Take 8 bowls, divide the maftoul between them. Pour over some sauce then top with the chicken pieces.
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- Place the chicken in a large bowl and add the oil, 1 teaspoon salt and a good grind of black pepper. Toss to coat, then transfer to a four-quart oven-proof dish (or a rimmed baking sheet lined with parchment paper), skin side up. Put the cumin, coriander, cinnamon, turmeric and fennel seeds in a small bowl and combine. Sprinkle one-fourth of the spice mixture over the chicken, then roast the chicken for 45 minutes or until nicely browned and cooked through (and a meat thermometer inserted into the thickest part of the thigh reads 160 degrees).
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