Rinse chicken and pat dry. Sprinkle with MOROCCAN BLEND. Melt Clarified Butter in a large deep frying pan. Place chicken in pan and brown on all sides. Add water and bring to a boil. Reduce heat and simmer, covered, until chicken is done, 35 to 40 minutes. Remove chicken and set aside, leaving juices in pan.
Place baby carrots and potatoes in the pan with the juices and add a little more water if needed to cover. Cook about 10 minutes, until carrots and potatoes are half cooked. Then add the rest of the vegetables (and a little more water if needed) and cook 5 to 10 minutes until the vegetables are almost done.
While vegetables are cooking, remove the chicken meat from the bones and set aside. When the vegetables are almost done, return the chicken to the pan with the apricots, raisins, currants, pine nuts and almonds. Again, add a little more water, if needed. Simmer for 5 minutes more. The secret of this recipe is to add small amounts of water at a time, as needed, so that the vegetables and chicken are always simmering in a rich, thick sauce.
To Serve: Spread Moroccan Couscous Pilaf on a large serving platter and top with the chicken and vegetables. Pour sauce over all.
- 1 Double recipe Moroccan Couscous Pilaf
- 3 lb: Pound Chicken Pieces, skinned
- 1 tbsp Moroccan Blend
- 2 c Water
- 3 tbsp Clarified Butter
- 1/2 lb: Pound Baby Carrots
- 2 Small Red or White Potatoes, peeled and cut into 1 inch cubes
- 15 oz small Fava Beans* or Garbanzo Beans
- 2 Small Turnips, cut into 1/2 inch cubes
- 1/2 lb: Pound Zucchini, cut into 1/2 inch cubes
- 1/2 lb: Pound Banana Squash, peeled and cut into 1/2 inch cubes
- 1/4 c chopped Cilantro
- 1/4 c chopped Parsley
- 1/2 c dried Apricots, cut in half
- 1/4 c White Raisins
- 1/4 c Currants
- 1/4 c Pine Nuts or Slivered Almonds, toasted
- 1/4 c Whole Blanched Almonds, toasted