France has a history of imperialism, which, on the whole, I'm not so proud of since I like the idea of self-determination. However, one good thing to come of it is that some North African dishes, like
couscous, have become standards in French cuisine. All this to say that the following recipe is far more French than Algerian or Tunisian.
You will need:
1 medium onion, diced
2 cloves of garlic, finely chopped
4-6 chicken legs
2 tbsp olive oil
1 large red bell pepper, diced
2 carrots, diced
4 medium yellow or summer squash, sliced
1 tomato, diced
1 15oz can of chick peas (AKA garbanzo beans), rinsed
1 large can of crushed tomatoes
1 heaping tbsp
cumin powder
3 tsp
cayenne pepper
1 tsp
black pepper
chicken broth (optional, 1-2 cups)
3 cups of
couscous
1 tbsp
extra virgin olive oil (EVOO)
1 tsp
salt
chicken broth (optional, 6 cups)
3-Quart Saucepan
Measuring Spoons
Chef's Knife
Cutting Board
Stockpot
Can Opener
Strainer
for rinsing the chickpeas
Wooden Stirring Spoon
Ladle
Serving Spoon
Mixing Bowl with Lid
Put the onion, garlic, and chicken in the stockpot with the olive oil to brown for three or four minutes on high heat. I don't add salt because the crushed tomatoes and the chickpeas are
both already salty, but it's a matter of taste. You may want to add a
bit of salt--if so, do it now. Add the red bell pepper, carrots, and squash, stirring. Heat for another five minutes, continuing to stir to keep the ingredients from sticking to the bottom. Add the diced tomato, chick peas, and crushed tomatoes, stir and lower the heat to medium-low. Add the cumin, cayenne, and black pepper.
Once the mixture is bubbling, turn down low and allow to cook for at least 40 minutes, although this is the sort of recipe that can cook for as long as you like, and it just gets better. If you do decide to cook it for longer, make sure the liquid doesn't reduce too much. Add chicken broth if you think it's boiling down.
When you're about ten to fifteen minutes from finishing cooking the mixture, boil 6 cups of water (or chicken broth, but omit the salt) with the tablespoon of EVOO and the salt. Put the couscous in the mixing bowl. As soon as the water or broth is boiling pour it over the cous cous, give it a quick stir, and cover for five minutes. Remove the lid and fluff with a fork.
Plate the couscous with the chicken and squash mixture on top. Enjoy!
Serves four.
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If you try one of my recipes, please comment and let me know how it came out!
4 medium yellow or summer squash, sliced
