Couscous, chicken easy to make and so delicious
With Ramadan, Islam’s annual holy month, upon us, I thought I’d offer up some couscous, a dish that originated among North Africa’s Berbers a thousand or so years ago. The term refers to a grain-like kernel made of crushed durum wheat semolina as well as to the broad range of recipes — a combined dish of broth, vegetables and red meat, chicken or fish — served with it.
Couscous is the national dish of Morocco, where it possesses “a quasi-mystical character,” according to Claudia Roden in Arabesque: A Taste of Morocco, Turkey & Lebanon (Knopf ).
She writes: “Morocco’s Berbers call it keskou, a name said to be derived from the sound steam makes as it passes through the grain. It is served on all great occasions, both happy and sad. It can be very simple, with the couscous plus just one vegetable such as fresh green peas, or it can be quite grandiose with stuffed pigeons sitting on a mountain of couscous mixed with almonds and raisins.”
The stew here consists of chicken thighs, frozen artichoke hearts crisped up in the chicken fat, green olives, chicken broth and lemon wedges. Why lemon wedges instead of lemon juice? Because as they bake among the other ingredients, the wedges impart a more lemony flavour to the dish.
What’s wonderful about this dish (besides its lusciousness) is that it calls for very little time and effort.
You can brown the chicken thighs while prepping the rest of the ingredients, a step that helps get the dish into the oven that much faster.
And the sauce makes itself as the chicken bakes.
The final touch? Chopped fresh herbs. Don’t skimp on them. They brighten up the whole shebang.