Chicken Tagine with Golden Raisins and Caramelized Onions and Buttery Couscous

Instructions

TAGINE:

1. Wash and dry chicken. if using the whole chicken section into 6 parts.
2. Peel and slice onions into circles.
3. Combine and mix spices.
4. To make saffron water: grind saffron flowers to a powder and add ½ cup of boiling water.
5. On the bottom of Tagine add Olive oil, then onions, then chicken.
6. Add spices and salt and pepper,
7. Top with more onions.
8. Add Golden raisins and saffron water.
9. Close the lid and start cooking on medium heat, on the cooktop for 1 hour(sometimes longer)
10. Adjust seasoning at the end.
11. Your Tagine is done, when chicken is tender, onions are caramelized and raisins plumped up.

BUTTERY COUSCOUS:

1. Wash couscous until water runs clear, drain.
2. Transfer into a large platter.
3. Dissolve salt in boiling water and pour it over couscous, let absorb water.
4. Then add olive oil and fluff it up.
5. In a baking dish or baker add wet parchment paper on the bottom.
6. Add couscous in layers with butter.
7. Cover with wet parchment paper and heat up in the oven at 400°F(190°C) for just 10 minutes.
8. Remove and fluff up again.
9. Its ready!
10. Serve your chicken tagine with side of couscous!