Preparation – COUSCOUS WITH CHICKEN

• In a large pot, combine 5 cups (1.2 liters) of cold water, 1/2 lb (240 g) chicken thigh whole (meat and bones), 2.5 oz (70 g) white onion roughly chopped, and a ripe tomato (1/4 cup / 65 g) peeled and cut into small pieces. Add 2 1/2 tbsp extra virgin olive oil and the spices for the broth: 2 tsp turmeric, 1 tsp ginger, 1/2 tsp cinnamon, 0.01 oz (about 0.12 g) saffron powder and 1 1/4 tsp salt. Bring to a boil, then reduce the heat, cover and let simmer gently for at least 1.5–2 hours. This time is essential to concentrate flavors and obtain a rich broth. Once ready, strain carefully and let cool. Prepare the 2 cups (480 ml) you will need for the couscous and keep the rest separate as “extra broth” to serve if desired.

• I recommend having the butcher debone the chicken, but if you want to do it at home follow these steps.
  Take the 1.3 lb (600 g) chicken thighs. The first step is to remove all bones carefully, making sure to remove any small bone fragments or cartilage. Then remove all the skin and any excess fat: we want lean, clean chicken. Once cleaned, cut into evenly sized cubes. This will help cooking consistency and integration into the final dish.

• In a large bowl, pour 2 1/3 cups (400 g) medium-grain precooked couscous. Add 2 cups (480 ml) of hot, strained chicken broth. Stir quickly with a spoon or fork to distribute the broth evenly. Cover the bowl tightly with plastic wrap and let rest for at least 20 minutes, or until the couscous has absorbed all the liquid and the grains have swollen.

• While the couscous rests, prepare the main components. Peel and coarsely chop 1.4 oz (40 g) white onion. Peel 3 medium carrots and cut them in half. Cut the pumpkin (2 1/4 cups / 320 g) into smaller pieces. In a large pot (the same one you’ll use to finish the dish), heat 2 1/2 tbsp extra virgin olive oil. Add the chopped onion and let it soften slightly. Then add the chicken cubes and brown them on all sides to seal in the juices.

• In the pot with the browned chicken, it’s time to add the soul of the dish: the spices! Add 2 1/2 tsp ginger, 2 tsp turmeric, 1 tsp cinnamon and 0.1 oz saffron, together with 1/2 tsp salt. Mix well to coat every piece of chicken with these intoxicating aromas. Pour in 2 1/2 cups (600 ml) of hot water, bring to a boil, then reduce the heat, cover and simmer gently for about 25 minutes, or until the chicken is tender and the vegetables are cooked but not mushy.

• While the chicken cooks, prepare the caramelized onion. Peel 2 medium onions (about 200 g), halve them and then slice thinly (half-moon). In a nonstick skillet, put the sliced onions, 3/4 tbsp (0.8 tbsp) extra virgin olive oil, 1/2 cup sultana raisins and 1 tsp ground cinnamon. Add about 2/3 cup (160 ml) of cooking water from the chicken (taken from the pot where the chicken is simmering, if you already have enough broth). Stir. Once it reaches a boil, reduce the heat, cover and cook for about 20 minutes. The onions should wilt and the cooking liquid should reduce, forming a delicious caramelization. Check occasionally and add a splash more liquid if the onions are still raw or the pan dries out too much. When ready, turn off the heat.

• For the final garnish you will need toasted almonds. To do this, take peeled almonds and fry them in a small pan with hot neutral oil. It takes very little time: as soon as they turn lightly golden, drain them immediately and transfer them to a cool plate lined with paper towel. This will help them stay super crunchy and remove excess oil.

• When the chicken is done and the vegetables are tender, turn off the heat. Take the bowl with the couscous, remove the plastic wrap and taste to adjust salt if needed. Now the fun part: fluffing! Start with a fork to separate the larger clumps, then use very clean hands to rub the grains gently, making them well separated and fluffy.

• Take a large serving platter or individual bowls. Place the fluffed couscous in a central mound. Arrange the deboned chicken cubes and the vegetables (pumpkin and carrots) around or slightly on top of the couscous base.
  Add a generous tablespoon of the caramelized onion with raisins in a corner or around the couscous for that irresistible sweet-and-sour touch. Garnish with some whole toasted almonds and a few roughly chopped almonds. Drizzle a little hot chicken cooking broth over everything.
  Decorate with a few whole parsley leaves and a sprinkle of chopped parsley.
  Serve hot, accompanied by a small gravy boat of extra chicken broth (and maybe a few vegetable pieces from the broth) on the side. This way, diners can moisten the couscous to their liking and fully enjoy the richness of the flavors.