World Cuisine

  • 75 g (3 oz) butter
  • 2 tablespoons sunflower oil
  • 2 onions, finely chopped
  • 2 small chickens, cut into pieces
  • 1 bunch of coriander, chopped
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • pinch of saffron
  • ¼ teaspoon pepper
  • 100 ml (3½ fl oz) water
  • 500 g (1 lb) medium-grain couscous
  • salt
  • 1 tablespoon cinnamon, to garnish
  • caster sugar or icing sugar, to serve

Melt half the butter and the oil in a heavy-based casserole and soften the onion for 2 minutes.

Add the chicken pieces with the chopped coriander, spices, salt to taste and water. Cook for 20 minutes, stirring from time to time.

When the meat is tender, remove the casserole from the heat, strip the meat from the bones, and mix well with the sauce.

Meanwhile, prepare the couscous following the method on pages 12–13.

Place a third of the couscous on a large serving dish. Spread with half the chicken mixture then cover with another third of the couscous. Spread with the remaining chicken mixture and top with the remaining couscous.

Garnish with the cinnamon and serve with the sugar.

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