السلام عليكم ورحمة الله وبركاته :


Tabkh maroc :


يقدم لكم كيفية التحضير الكسكس المغربي بالدجاج


Ingredients

500 g of medium semolina

Chicken

water

Little oil

2 tablespoons sugar

Butter 2 tablespoons

Little salt







White chickpeas half a cup soaked in water about night then peel

Cinnamon is slightly ground

A little stained saffron

Saffron little hair, buffered

Little ground ginger

Ground black pepper slightly

A little margarine

Little salt

Parsley and coriander have some wrapped leaves

100 g raisins = dry grapes









How to prepare
In a bowl, mix well with open fingers and circularly: semolina + salt + a little water Leave the couscous aside
In the couscous cooker, put the chicken + salt + onion + black pepper + margarine + saffron colored + saffron hair

Let everyone cook for about 15 minutes

Add 1 liter of water. Allow to simmer for half an hour

Add chickpeas + parsley and coriander. Cook over low heat until all ingredients are cooked
At the same time a boy couscous in cusackas. Cook until the steam leaks out of the couscous seeds

And sprinkled with a little water, then a boy in a bowl

Separate the couscous with your fingers and your mouth with your hands until it cools

Pour a little oil and mix it

Return the couscous to the couscous

Repeat the evaporation process two more times to swell the couscous and cook

In the latter, put a little butter in the couscous and mix

Cover the couscous and leave aside to use time

At the same time, in another pot, cook the remaining onions + a little chicken broth until the onions are softened

Add the sugar + cinnamon + salt + dry grapes + a little oil + margarine let it cook for about 15 minutes

In a hot couscous dish, sprinkle with chicken broth, add onion, dry grapes, chicken, chickpeas, and other dates.

Bon appetite