Moroccan Chicken With Sweet Couscous

Ingredients

• 1 1/2 cups dry instant couscous
• 1 1/2 lbs skinless chicken leg quarters, cut in half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ginger
• 1/4 teaspoon turmeric
• 1 pinch saffron
• 1/2 onion, grated
• 3 cinnamon sticks (about 2 inches long)
• 3 cups chicken stock
• 4 tablespoons sweet unsalted butter, divided
• 1/4 cup icing sugar (confectioners sugar)
• 2-3 teaspoons ground cinnamon

Directions

1. 1

   Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter.

2. 2

   Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender.

3. 3

   Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones.

4. 4

   Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted.

5. 5

   Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle.

6. 6

   Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.