Moroccan Chicken With Sweet Couscous - cooking recipe

Ingredients

1 1/2 cups dry instant couscous
1 1/2 lbs skinless chicken leg quarters, cut in half
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ginger
1/4 teaspoon turmeric
1 pinch saffron
1/2 onion, grated
3 cinnamon sticks (about 2 inches long)
3 cups chicken stock
4 tablespoons sweet unsalted butter, divided
1/4 cup icing sugar (confectioners sugar)
2 -3 teaspoons ground cinnamon

Preparation

Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter.
Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender.
Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones.
Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted.
Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle.
Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.