1 pound (s) chicken breast well cleaned, peeled and diced 2 cm
3 tablespoon (s) cinnamon tea powder
1 tablespoon (s) cumin tea powder
1 tablespoon (s) ginger tea powder
1 teaspoon (s) tablespoon cayenne pepper sauce or to taste
50 gram (s) butter
1 large onion, chopped
The second tooth (s) chopped garlic
6 pistils of saffron
One liter (s) of water
Third packet (s) of parsley, tied with string
6 large red onions, thinly sliced
2/3 cup (s) of tea raisin dark
2 teaspoon (s) tablespoon of sugar
3 cup (s) of tea already shelled fava fresh or frozen
2 cup (s) of tea couscous
1 cup (s) tea almond thin sheets
2 teaspoon (s) tablespoon of honey
Spanish olive oil needed
salt and black pepper kingdom
Prepare the chicken
In a medium saucepan, combine chicken, 2 teaspoons cinnamon, cumin, ginger and half of the sauce and let stand outside the refrigerator for 1 hour.
Add a little olive oil, half the butter, finely chopped onion, garlic, 2 teaspoons of salt, a little pepper and 2 pistils of saffron, cover and cook on low for about 10 minutes, stirring occasionally , to drop a broth.
Then add water and tied parsley, partially cover the pan and cook for about half an hour, until the chicken is very tender.
With a slotted spoon, remove and set aside chunks of chicken, separate 2 cups of the broth to baste the couscous and save the rest for onions.
In a large skillet, heat another drizzle of olive oil and the remaining butter and brown and sliced onions with a pinch of salt.
Add the remaining ginger and cinnamon, 2 pistils of saffron, raisins, broad beans, sugar and reserved broth to the onions. Leave on high heat to get a small bunch bodied, covering the back of a spoon. Remove from heat and set aside.
Twenty minutes before serving, place the couscous in a large bowl. Heat the reserved broth with remaining saffron and a little salt, when boiling remove from heat and pour over the couscous.
Let stand for 10 minutes, stirring occasionally to loosen the lumps, and the end of time, drizzle with a little olive oil and mix.
Slightly browned almonds and dried in large skillet and set aside in another container. In same skillet, heat another drizzle of olive oil, add the chicken pieces and honey and let the fire until browned slightly.
On a large plate and that is neither too shallow or too deep, spread the couscous forming a “volcano”. In the center, first put the sautéed onion, over the chicken and finish with almonds.
Recipe chef Heloisa Bacellar.