This is another version of sweet and savory pairing together. I found this recipe on the Grannies on Safari web site. I added a few more spices and I like the results. It is a light meal and is good for you. I think it tastes better the next day too.
3-chicken legs\thighs (6 pieces), cut at the joint and skinned or 1 lb boneless thighs
3 tbs olive oil or vegetable oil
Salt/pepper to taste
1 onion chopped
3 tbs cilantro chopped
1 ½ tsp cumin
A pinch of saffron
½ tsp allspice
½ tsp nutmeg
1 tsp turmeric
1 tsp ginger
1 tsp paprika, optional
2 tomatoes, skinned and chopped or 1/3 cup chopped sun-dried tomatoes
2 ½ cups chicken broth or 2 bouillon cubes and 2 ½ cups of water
2 cups of couscous
1 tbs ghee, optional
1 medium zucchini, shredded
3 tbs raisins
1 can (15 ½ ounces) garbanzo beans, rinsed and drained
3 tbs honey, optional
In a large Dutch oven add the oil. When hot add the onion. Cook until the onion is translucent. Next, add the cilantro and the spices. Simmer for a couple of minutes. I like to use Knorr cubes and crumble the cube and add along with the spices. Next, add the chicken. Brown the chicken on both sides. Then add the water or chicken stock ( if you choose to not use bouillon cubes), garbanzo beans, zucchini, and raisins. Cook on medium heat until the chicken is tender. Final step is to add the couscous. Remove pot from heat. If you have a lot of liquid in the pot use more couscous, use 1 cup at a time until you get the consistency that you want. Pour the couscous in the pot and stir. Cover for about 5-10 minutes. Taste and adjust seasonings. Fluff the couscous mixture and serve. Enjoy!
Cooks Note: I added some honey to give the dish a sweet and savory taste, which I have grown to like since cooking Moroccan food. Also, you can use salsa instead of the chopped tomatoes or sun-dried tomatoes. We have a place here in town that makes it fresh everyday. I used about ½ pint, but you can use as much as you want.