Page 221 - UMass2018_CookBook

Preparation (CONTINUED)
5. When the chicken has cooked for 1 hour, transfer 1 cup of the broth to the skillet with the onions and add the ground cinnamon, 1 teaspoon salt, 1⁄2 teaspoon pepper,
2 tablespoons of the butter and the honey. Mix well and cook uncovered for 5 minutes. Add the raisins, cover and simmer for 30 minutes.
6. Couscous Step #2: Place 2 pieces of cheesecloth in the top of the couscousiere; it should come up over the sides. Slowly dribble the couscous into the steamer and slowly steam for 20 minutes (covering the pan is optional).
7. Couscous Step #3: After steaming the couscous for 20 minutes, dump it into the baking pan again. Mix 1 cup cold water and 1 teaspoon salt. Sprinkle the salted water over the couscous. Using oiled hands, separate and break up lumps by lifting the grains gently. Let the couscous dry for 10 minutes.
8. Remove the cover from the onions and continue cooking until the liquid has evaporated and the onions have reduced to a thick, syrupy glaze, about 20 minutes. Set aside.
9. Couscous Step #4: At this point, the chicken has cooked for 1 to 1 1⁄2 hours. Thirty minutes before serving, bring the broth to a gentle boil. Add the carrots and zucchini to the chicken. Return the couscous to the steamer and steam for 15 minutes. Reheat the onions.
10. Blend the remaining 2 tablespoons butter with the remaining 1 large pinch of saffron and dot the couscous
with the butter during the last 5 minutes. Dump the couscous onto a serving platter and toss well. Form a well in the center of the couscous. Place the chicken in the well and top with the onions.
11. Season the broth with salt and add harissa to taste, then strain. Moisten the couscous with a little of the broth and serve the remainder on the side.
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