"Recipes from the Chef's Kitchen"

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The Moroccan Cuisine Academy
Email: labriny@yahoo.com

Samir Labriny - Chef Instructor (right)
and Lindsey Gustin (left)

Saffron Chicken Tenderloins
over Couscous and Vegetables

The Saffron Chicken Tenderloins
1)   8 pieces of Chicken Tenderloins
2)   Marinate Mix
       a)  Salt & Black Pepper
       b)  Minced Garlic
       c)  Ginger Paste
       d)  Lemon Juice
       e)  Pinch of Saffron - diluted in hot Water
       f)  Cilantro - chopped

1)   Marinate the chicken tenderloin for 20 minutes in the fridge.
2)   Keep the extra marinate for later use.
3)   Saute the chicken in olive oil until done.
4)   Remove the chicken from the pan and pour in extra marinate.
5)   Once the liquid is simmered, put the cooked chicken back in the pan to absorb the flavors.

The Couscous and Vegetables
1)   ½ lb. Couscous
2)   1 Turnip - diced
3)   2 Carrots - diced
4)   1 Zucchini - diced
5)   1 Yellow Squash - diced
6)   4 oz. Butternut Squash - diced
7)   1 Rutabaga - diced
8)   1 large Onion - chopped
9)   4 oz. Chick Peas
10) 2 oz. of Raisins
11) Olive Oil
12) Chicken Stock
13) Cumin to taste

1)   Pour a small amount of olive oil over the couscous grain and mix well.
2)   Bring 1 quart of chicken stock to a boil and pour enough of the chicken stock to cover the
       couscous grain.
2)   Let it rest covered for 20 minutes.
3)   Saute the vegetables with salt and black pepper until soft.
4)   Rehydrate the raisins with hot water.
5)   Saute the chick peas with salt and black pepper plus cumin.
6)   Mix couscous with the sautéed vegetables.
7)   Put raisins and chick peas on the top of couscous vegetable mix.

The Couscous and Vegetables - left
Moroccan Tea Server - right

In the Studio Kitchen with Samir Labriny (left)
and Lindsey Gustin (right)

Good Eating!!!