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"  Recipe courtesy of Jesse Ziff Cool Moroccan Chicken with Couscous Serves 6  1/2 cup all-purpose flour 3 tablespoons sweet paprika 2 teaspoons salt, plus more to taste 1/2 teaspoon freshly ground pepper, plus more to taste 1 3- to 31/2-pound chicken, cut into 8 serving pieces 2 to 3 tablespoons olive oil 1 yam or sweet potato, peeled and cut into 1-inch pieces 1 onion, thinly sliced 2 cloves garlic, minced 1 bay leaf 1 tablespoon ground cumin 1 tablespoon ground cardamom 1 teaspoon ground cinnamon Generous pinch of saffron threads 1/2 cup raisins 1/2 cup chopped dried apricots 3 cups chicken broth 1 cup couscous 1/4 cup minced fresh mint 1 In a large bowl, combine the flour, paprika, the 2 teaspoons salt, and the \u00BD teaspoon pepper. Add the chicken and toss well to generously season on all sides. 2 In a large, heavy pot, heat the olive oil over medium-low heat. Add the chicken in batches and cook, turning occasionally, until brown on all sides, about 10 minutes. Add the sweet potato or yam, onion, garlic, bay leaf, cumin, cardamom, cinnamon, saffron, raisins, dried apricots, and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 1 hour, or until chicken is tender and the potatoes are very soft. Taste and adjust the seasoning. 3 Uncover, add the couscous and mint, and stir. Reduce the heat to low. Cover again and simmer for another 5 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Uncover and, using tongs or a big fork, fluff everything in the pot. Put the lid back on and let sit for another 3 minutes. 4 To serve, scoop the couscous and chicken into a large serving bowl or warmed individual bowls. Serve with forks and big spoons for the couscous. DEVON MAKES THE CHICKEN&amp;quot;What smells so ethereal?&amp;quot; my famously difficult husband called up the stairs as he entered the house. &amp;quot;Oh, just a little something I whipped up,&amp;quot; I called back truthfully. Once the ingredients are gathered, this is really an easy dish to assemble. For dredging meat or chicken in flour, a bag cuts way down on the mess and washing up, so I dumped the first five ingredients into a 1-quart Ziploc bag. I loved the color the paprika gave the chicken as it browned. Even though the recipe doesn&amp;#039;t say to, I removed the chicken from the skillet when it was well browned and sauteed the onions, garlic, and spices separately. It gave the onion some color and took that raw taste away from the spices. I returned the chicken and added the rest of the ingredients\u2014substituting butternut squash for the yams and omitting the apricots because I didn&amp;#039;t have them\u2014set a timer, and sat down to read the newspaper, something I don&amp;#039;t usually get to do at dinnertime. I added the couscous when the timer went off, but saved the mint to use as a garnish. Fifteen minutes later, four of us sat down to dinner. Lucky we were only four, because this recipe does not serve six\u2014I&amp;#039;ll add a few chicken thighs the next time I make it. And I will definitely make it again. It&amp;#039;s not sophisticated, lacking the depth of flavor you associate with a real tagine, but it is satisfying in exactly the ways you want dinner to be. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/a587/moroccan-chicken-couscous-recipe/>