The inspiration in theory:
the Kingdom of Morocco
The inspiration in reality:
Everyday With Rachael Ray (August 2009)
Moroccan Skillet Chicken with Pine Nut Couscous
1 T paprika
2 t turmeric
2 t ground coriander
2 t ground cumin
1/2 t cinnamon
2 lbs chicken (boneless, skinless, cut into 2" pieces)
2 T extra virgin olive oil
1 large onion (thinly sliced)
4 cloves garlic (crushed)
2 lemons (1 thinly sliced, 1 juiced)
2 1/2 c chicken stock
1 c green olives (pitted)
1 T butter
1/4 c pine nuts, toasted
1 c flat-leaf parsley
In a large bowl, mix together the first five spices. Add the chicken and toss to coat. Word to the wise: don't use your hands unless you're alright with fingers stained sunshine yellow.
In a large skillet, heat the oil then add the chicken until browned (4 minutes). Add the onion, garlic and sliced lemon; season with salt and pepper. Cook until the onion softens (7 minutes). Add 1 cup chicken stock, olives and lemon juice. Remove from heat and season with salt and pepper.
In a medium saucepan, bring remaining 1 1/2 cups chicken stock and butter to a boil. Stir in couscous, cover and turn off the heat. Let stand for five minutes then fluff with a fork; stir in toasted pine nuts.
To serve, spoon the chicken and sauce over a bed of couscous and top with parsley.