- 3 serving
1 cup of Moroccan couscous (wheat semolina)
1 cup of chicken broth (prepared with chicken, vegetables, leek)
2 tablespoons of Andorinha Organic Olive Oil
500 g diced chicken
50 g raisins
60 g of Brazil nuts (roughly broken)
Sage or marjoram
1 sliced red onion (very thin rings)
2 teaspoons of curry powder
Prepare the broth, give preference to good homemade broth, use vegetables, onions, garlic and whatever you have at home to pack it with flavor. If you prefer, use store-bought broth, but remember that it is not healthy at all. In a small container with water, place the raisins and let them hydrate for about 15 minutes, drain and set aside.
Cut the chicken into small dices, season with salt, paprika, sage and or marjoram, a little lime juice and let it marinade. In a frying pan, drizzle some Andorinha Organic Olive Oil, brown the onions until they start to wilt, add the chicken and sauté, add a teaspoon of curry powder and continue to brown, cover the pan and cook for a few more minutes. Cook long enough to cook the chicken through. Add the Brazil nuts and turn off the heat.
Bring the broth (strained) to a boil, add a teaspoon of curry powder, add the olive oil, check the salt and turn off the heat. Add the Moroccan couscous, mix it up, put the lid on and let it rest for 5 minutes. After that, put a drizzle of olive oil and stir to mix the couscous in until it is fluffy.
Add the chicken, onion, the Brazil nuts, the raisins, mix well and serve.