Since I was making 1/2 recipe I did not want to buy a whole chicken so I bought 2 pounds of legs. First you make a dry rub with ginger, cumin, turmeric, saffron threads, cinnamon, garlic, salt and pepper. Dorie states to add the chicken to the pot then sprinkle the dry rub over the chicken. Instructions were to cook “just until they lose their raw texture – you don’t have to brown them” was a little vague for me. I prefer more specific cooking instructions.
At the end of cooking, add zucchini and chickpeas. We decided to add our raisins to our couscous instead of serving on the side. I was hoping for a home run with this one but it really fell flat for us. I enjoyed the couscous salad we made page 136 much better than this dish. There have also been some other chicken dishes that I have made that turned out better than this one. This dish will not be making a repeat in our house.
These recipes are part of an international cooking group working our way through Around My French Table by Dorie Greenspan. To see what the others did go here.