Chicken Couscous with Raisins

Instructions

1. Step 1

   Place the chicken in a mixing bowl and season it with ⅝ tsp (4 gr) of the salt and all of the black pepper.

   Ingredients used: 600.0 gr Chicken Thigh, 2.0 gr Ground Black Pepper, 4.0 gr Salt

   Cookware: mixing bowl

2. Step 2

   Heat 1 ¼ tbsp (20 ml) of the olive oil in a large heavy pot over medium heat. Brown the seasoned chicken, turning occasionally, then transfer it back to the bowl.

   Timer: 5 min (fixed)

   Ingredients used: 20.0 ml Olive Oil

   Cookware: Large heavy pot with lid, mixing bowl, wooden spoon

3. Step 3

   Add the remaining 2 tsp (10 ml) olive oil, onion, and carrot to the pot. Cook over medium heat until the onion softens.

   Timer: 7 min (fixed)

   Ingredients used: 200.0 gr Carrot, 10.0 ml Olive Oil, 180.0 gr Onion

   Cookware: Large heavy pot with lid, wooden spoon

4. Step 4

   Stir in the garlic, cumin, coriander, turmeric, and cinnamon. Cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Ground Cinnamon, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: Large heavy pot with lid, wooden spoon

5. Step 5

   Pour 1 cup (250 ml) of the chicken stock into the pot and scrape up the browned bits. Return the chicken and its juices, cover, and simmer over low heat.

   Timer: 12 min (fixed)

   Ingredients used: 250.0 ml Chicken Stock

   Cookware: Large heavy pot with lid, wooden spoon

6. Step 6

   Stir in the raisins and continue simmering uncovered until the chicken reaches an internal temperature of 74°C.

   Timer: 5 min (fixed)

   Ingredients used: 80.0 gr Raisin

   Cookware: instant-read thermometer, Large heavy pot with lid, wooden spoon

7. Step 7

   Meanwhile, combine the remaining 1 ½ cup (375 ml) chicken stock and remaining ⅜ tsp (2 gr) salt in a saucepan. Bring to a boil over high heat.

   Timer: 4 min (fixed)

   Ingredients used: 375.0 ml Chicken Stock, 2.0 gr Salt

   Cookware: saucepan

8. Step 8

   Remove the saucepan from the heat, stir in the couscous, and cover immediately. Let it stand until the stock is absorbed.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Couscous

   Cookware: saucepan

9. Step 9

   Fluff the couscous thoroughly with a fork to separate the grains.

   Cookware: fork, saucepan

10. Step 10

    Stir the lemon juice and parsley into the chicken mixture. Spoon the chicken, vegetables, raisins, and sauce over the couscous and serve.

    Ingredients used: 30.0 ml Lemon Juice, 15.0 gr Parsley

    Cookware: Large heavy pot with lid, wooden spoon