In Algeria, couscous is present in great occasions like weddings and religious celebrations such as Al Mawlid Annabawi ( celebration of prophet mohamed ‘s birthday), Ashura, Eid Al Fitr ( celebration of end of Ramadan), etc.
Couscous is also present in certain regions of Algeria every weekend, usually on Fridays (weekends fall on Fridays and Saturdays), since all the family gather over the weekend.
Traditionally, it is served with a stew spooned on top. The stew contains lamb, beef or poultry with vegetables.
In this recipe the stew sauce is perfumed with cinnamon flavor and the vegetables are mainly zucchinis, turnips added to chickpeas.
https://www.myexcellentdegustations.com/how-to-prepare-a-fluffy-couscous/
Algerian Couscous with Cinnamon Flavored Chicken
Ingredients
- About 2 lb fine couscous
- Chicken pieces (from 4 to 8)
- 1 medium onion, minced
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 medium cinnamon stick
- 1 cup chickpeas, soaked overnight and rinsed
- 2 tbsp olive oil
- 2 tbsp unsalted butter at room temperature
- 4 medium zucchini’s, cut into long pieces
- 4 medium long turnips, cut into pieces
Instructions
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Please see the link above to prepare a fluffy couscous.
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Put olive oil in a large saucepan over medium heat.
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Add the minced onion, chicken pieces and let cook for about 5 minutes.
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Add salt, pepper and cinnamon stick.
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Reduce the heat to medium low, then add turnips pieces and chickpeas.
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Let cook for a good 10 minutes and make sure to turn the chicken pieces during this time.
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Add hot water to cover the chicken.
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Increase the heat to medium and cook covered for about 30 minutes or until chicken is cooked.
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Check the seasoning of the sauce and add salt if needed. You may need to add hot water as well.
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Once the chicken and turnips are cooked, take out the chicken and add zucchinis to the sauce. Let cook.
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Put the butter in a large frying pan, brown the chicken pieces in both sides. Set aside.
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Once the zucchini’s are cooked, garnish the couscous with chicken and vegetables and serve it with a bowl of sauce aside.
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Enjoy.