Couscous with chicken, quince, saffron, dried apricots and dried cherries
4 servings
25 minutes
This aromatic couscous with chicken, quince, saffron, dried apricots, and dried cherries is a vibrant dish of Moroccan cuisine that conveys the warmth of the eastern sun and the luxury of traditional gastronomy. It combines the sweetness of fruits, the spiciness of spices, and the tenderness of chicken meat to create a harmony of flavors and textures. The dish's history dates back to ancient traditions when couscous was a staple food and dried fruits and spices added rich taste and aroma. The couscous is infused with golden saffron spice and citrus freshness, while the stewed meat with caramelized onions and fruits gives richness to the dish. It is perfect for both festive dinners and family gatherings, immersing one in an atmosphere of eastern hospitality and coziness.
1
Fry finely chopped onion in olive oil until it starts to brown slightly. Add finely chopped dried apricots, cherries, diced chicken thighs, and sliced quince, and simmer for about ten minutes, stirring constantly.
- Red onion: 100 g
- Olive oil: 100 ml
- Dried apricots: 100 g
- Dried cherries: 50 g
- Chicken thighs: 500 g
- Quince: 200 g
2
Pour hot chicken broth over the couscous, add saffron, and mix.
- Chicken broth: 1 l
- Couscous: 500 g
- Saffron: pinch
3
Mix onion, cherry, chicken, quince, and dried apricots in a pan with lemon and lime zest, lemon and lime juice, cinnamon, and chopped parsley. Simmer for another ten minutes. Combine the result with couscous, season with salt and pepper, simmer on low heat for another five minutes, and serve.
- Ground black pepper: to taste
- Salt: to taste
- Parsley: 20 g
- Lemon: 2 pieces
- Lime: 2 pieces
