Chicken Couscous, the French Fridays recipe this week. Serve it with Naan, a Persian flatbread.
More times than you might guess, someone says to me, “I’d like to have people to dinner but I can’t ever decide what to serve.”
While that may seem absurd, with all the cookbooks and blogosphere recipes available to us, choosing a menu can be daunting. After just checking my computer’s slow cooker folder, I found ninety-three untried recipes. My cookbooks are weighed down with must-try Post-Its. Italian Chef Giana Ballesteros wore a knockout dress on last week’s show, enticing me to print out her recipe as a make-now choice. (There’s logic there. Think about it.)
Readers, let’s solve this dilemma.
Let me suggest you need a main course that is tasty, simple, do-ahead, a people-pleaser, caters to various food sensitivities, hits a price point that isn’t a budget buster and allows you to enjoy your party also. Although Michael and I entertained often, I never threw a dinner party together easily. Nervous wreck was the phrase. Once our guests arrived, however, it was party time. Promise you this, no one every enjoyed our gatherings more than Me.
This week’s French Fridays recipe choice, Chicken Couscous, hits all those buttons. Of the twelve chicken recipes Dorie included in “Around My French Table, more than 300 recipes from my home to yours,” this is my favorite. “Couscous is the name of both a teensy grained semolina pasta and the fragrantly spiced North African stew that’s served with it,” she reminds us. “It’s a congenial dish.”
Three cheers for anything that is congenial these days.
While you’re making Chicken Couscous, you will enjoy the aroma from this mixture of spices and herbs.
First, let’s get this Chicken Couscous made. The recipe is printed below but we’ll walk the walk anyway. Mise en Place, Readers. That means to have all ingredients on your counter/in your fridge, prepared and ready to go before you begin. If you wish, the day earlier, mix together your spices: ginger, cumin, turmeric, saffron, cinnamon, garlic, salt and pepper. In a large Dutch oven heated with butter, add the chicken pieces (skin on) to the pot and sprinkle the spice/herb mix over the chicken. Lightly, lightly brown the chicken.
After browing the chicken, add the brother and, then, most of the vegetables.
Pour chicken broth into the pot, bringing it to a boil. Lower the heat to a simmer while adding the leeks, onions, celery, carrots and turnips and cook about 15 minutes. Here’s when, if making early, you can separate the broth from the chicken and vegetables and refrigerate. Next, transfer 3 cups of broth to a medium saucepan and bring to a boil. Pour in quick-cooking couscous, simmer gently for a minute, stir, turn off the heat and cover the pan for five minutes. To finish off the stew, drop in the zucchini (skins on) and chickpeas and cook about ten more minutes.
Buy Naan, a Persian flatbread, at your local grocery store. If not available look for another flatbread on the shelves.
Tip: If your guests include Vegetarians, roast some of the same veggies, make additional couscous in vegetable broth and serve in the same manner. Get your guests to the table. Into ONE large bowl or plate, spoon the couscous with chicken and vegetables. With a ladle, add the broth. Serve this Chicken Couscous piping hot. Scatter small bowls of raisins, apricots, sliced almonds and harissa (optional) on the table.To accompany the couscous, look for packages of Naan, a Persian oven-baked flatbread, available in your grocery frozen section. Bring out your favorite wines and beers. For dessert, run by your local bakery, buy something luscious and, while you’re out, get a manicure.
I’ve always thought inviting people into my home for a homemade meal is the highest compliment I can offer a friendship. When you get one successful, delicious dinner gathering under your toque, it only gets easier.
Horned Grebe – Grebes appeared in the fossil record in the Late Oligocene or Early Miocene Period, around 23–25 MYA and were probably here earlier. I see grebes here on the Central Coast and will most likely see even more on the Channel Islands. Moonstone Beach, Cambria
John and Susan Lester, French Fridays with Dorie colleagues, have extended that offer of friendship, inviting me into their home this upcoming weekend. It’s no secret I wholeheartedly embrace the Valentine’s Day holiday. Susan decided, since I live nearby, I might enjoy spending it with them. As you’re reading this Post, I am making the three-hour trip to Oxnard from Cambria.
Common Loon, another prehistoric bird. There is a reason Loons and Grebes are the first two Families mentioned in every bird book. These beautiful creatures date almost before time itself. Morro Bay National Estuary
The Lesters have put together an ambitious itinerary. Sleeping and relaxing are not included. Among the planned activities, on Saturday they’re taking me to the Channel Islands. To those of you unfamiliar with this national treasure, think Galapagos Islands. Thanks to environmental groups and the state and federal governments, we will experience coastal southern California in the magnificence it once was. Like the Galapagos, the isolation of these five remarkable islands has allowed evolution to continue autonomously with its 600 plant species; 140 land birds, 11 land mammal species; three amphibian and five reptile species and large colonies of nesting seabirds, breeding seals, and sea lions, among the largesse.
Elephant Seal, male – I’m thinking this fellow is so weary because he’s been around for such a long time! Piedras Blancas Rookery, San Simeon.
The Valentine’s Day of my dreams.
To see how my colleagues will celebrate Valentine’s Day, go here. French Fridays with Dorie is an international group of food bloggers who are cooking their way through Around my French Table, more than 300 recipes from my home to yours. Happy Heart Day, also, to all you loyal readers.
Chicken Couscous by Dorie Greenspan
INGREDIENTS
1 Tbs grated fresh ginger or 2 1/2 tsp ground ginger
3/4 tsp ground cumin
1/2 tsp turmeric
1/4 – 1/2 tsp saffron threads, pinched between your fingers
1/8 tsp ground cinnamon
3 garlic cloves, finely chopped
Salt and Pepper to Taste
3 Tbs unsalted butter
1 chicken, about 4 pounds, pieces or chicken thighs, patted dry, at room temp
6 cups chicken broth
2 leeks, white and light green parts, split lengthwise, cut into 2-inch pieces
8 small white onions
2 celery stalks, trimmed, peeled and cut into 2-inch pieces
2 carrots, trimmed, peeled and cut into 2-inch pieces
2 medium turnips or potatoes, trimmed, peeled and quartered
1 1/2 cups quick-cooking couscous
2 slender zucchini, trimmed, cut into 2-inch pieces, SKIN ON
1 15-oz can chickpeas, drained and rinsed
FOR SERVING
Golden raisins, Dried Apricots, sliced Almonds, Harissa (optional)
DIRECTIONS:
1. Mix the spices together in a small bowl.
2. Melt butter in a large Dutch oven over medium heat. Add chicken pieces (working in batches, if necessary) and scatter spice mix over top. Cook, turning pieces so they pick up the seasoning mix, just until they loose their raw texture. They don’t have to be browned.
3. Pour the broth in to the pot, increase the heat and bring to a boil. Lower to a simmer to add leeks, onions, celery, carrots and turnips or potatoes. Cook until vegetables are tender, about 15 minutes. Taste and season with salt and pepper as needed.
4. Transfer 3 cups of broth to a saucepan and bring to a boil. Pour in the couscous and simmer for a minute. Turn off heat, cover and let stand for five minutes, or until the broth is fully absorbed.
5. Add the zucchini (with skin on) and chickpeas to the stew and cook until zucchini is tender, about 5 minutes.
6. Fluff the couscous with a fork and serve the stew over the couscous. Pour the extra broth into a pitcher to pass as the table. Serve the chicken couscous piping hot.
Lovely as usual! Happy Valentine’s Day and enjoy your trip to the Channel Islands. I visited many times when I lived in Ventura, you will love it ☺️☺️☺️
Naan! What a great choice! I should have thought of that! Just getting ready to make our chicken!
Can’t wait to see you! And, I can’t believe it’s been almost a year…
So glad you are having a nature love fest with your foodie (I assume) friends this weekend
Btw, I actually have a couscousierre (sp?)
Haven’t used it in forever
Perhaps when you are back….4sure
Hugs from TTR
Have so much fun this weekend Mary!
Have a fabulous time Mary! Love this easy dish, it tasted better the next day!
Another great Dorista get-together, enjoy every bit of it. Take great photos and keep us all posted.
Have a lovely, lovely weekend.
Now, I am going to think of you as Miss Congeniality – see what you’ve started here.
XO
Sounds like a perfect dinner and I believe you must be the most fun, best hostess ever! Have a great trip and lots of fun. Scott and Nick (our son) spent a week in the Channel Islands and said it was breathtaking, amazing and beautiful!
mise en place is so important with many of the AMFT recipes 🙂 glad you enjoyed this one Mary! I’m sure you throw the best of dinner parties,… you are just the gal for it!
Sounds like such a wonderful time with the Lesters and gang. And yes, absurd… nothing to make for guests. I think people are just afraid to put themselves out…if only they would realize that making dinner for guest does make you a little vulnerable and that endears you to your guests even more.
I agree that this recipe was marvellous in every way. Have fun with the Lesters!
I read a book years ago, written by a former caterer, which gives similar advice to yours on hosting dinner parties: pick do-ahead recipes, spend as little time as possible in the kitchen once the guests arive, and cheat on either the starters or the dessert by buying something pre-made. With this as my entertaining bible, I love hosting dinner parties. But I do still agree that it can be tricky to put the menu together.
And have fun this weekend! We expect a full report.
Happy Valentine’s Day, Mary. Your card arrived today, perfect timing! I’m sure you will have a lovely time with the Lesters, and meeting Katie and Diane too! The Channel Islands sound right up your alley.
I love that your computer has a slow cooker folder, with 93 recipes in it. And I love the idea of serving naan with the couscous. Wish I’d thought of it, or read your post, before we polished off the leftovers.
Sitting in the Denver airpot, heading home tonight. Back soon, I’m sure. I’m certain you’re having a marvelous weekend—the Lesters sound like Bill, whose motto is “vacation is no time to rest.” We’re always on the go. Thanks for your kind note and friendship. xo
Awesome photos, awesome content and awesome itinerary (a la the Lesters). I am also on team congenial, by the way 🙂 Can not wait to hear how the amazing weekend went – share lots of photos please !!!
This was a great recipe, wasn’t it? I enjoyed the last of the leftovers at lunch today. (They get even better over time.)
So glad you got to spend the weekend with Susan and John. I bet it was a wonderful way to celebrate Valentine’s Day. And I’m looking forward to hearing about your Dorista meet up, too!
I am not sure why this recipe did not work for us but oh well so many others to try. It was lovely meeting you this weekend. I so enjoyed our time. I hope we can do it again some day.
I skipped this one, but I may have to circle back to it because yours looks so good!
Dear Mary, from the pictures on facebook I could see that you had a wonderful time with Susan and her husband! Hope you had a safe trip back and had some time to relax by now. It was back to school for the kids today, Ash Wednesday and all – we were busy during Carnival and spent Saturday in Antwerp were I found the most charming chocolate shop with your name – I will mail you the pictures I took. Your chicken couscous looks delightful and you are right about this being a wonderful dish to serve to your guests – easy, make-ahead dinner that can be adjusted to vegetarian needs as well!
Hope all is well – I am a bit late with comments, it was just such a busy time these last couple of days.
Liebe Grüsse,
Andrea
Loved this post, Mary! I definitely agree with hosting/entertaining people at home, especially with a lovely dinner. Such a great feeling for the host and there’s something, well, very congenial (perfect word for it!) for the guests. I was so happy to have met you during your time here!