Chorba Djej bil Kseksou

Chicken Soup with Couscous

Use a whole chicken suitable for stewing and cut it into eighths, or use chicken pieces for convenience. When cooked, the chicken must be tender enough for the meat to be easily removed from the bones.

SERVES 4–6

1.5 kg (3 lb 5 oz) chicken

2 tablespoons olive oil

2 brown onions, finely chopped

½ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon harissa, or to taste, or ¼ teaspoon cayenne pepper

2 tomatoes

1 tablespoon tomato paste (concentrated purée)

1 teaspoon caster (superfine) sugar

1 cinnamon stick

100 g (4 oz/½ cup) couscous

2 tablespoons finely chopped flat-leaf (Italian) parsley

1 tablespoon finely chopped coriander (cilantro) leaves

2 teaspoons chopped fresh mint

lemon wedges, to serve

Rinse the chicken under cold running water and drain. Joint the chicken into eight pieces by first removing both legs and cutting through the joint of the drumstick and the thigh. Cut down each side of the backbone and lift it out. Turn the chicken over and cut through the breastbone. Cut each breast in half, leaving the wing attached to the top half. Remove and discard the skin.

Heat the oil in a large saucepan, add the chicken and cook over high heat for 2–3 minutes, stirring often. Reduce the heat to medium, add the onion and cook for 5 minutes, or until the onion has softened. Stir in the cumin, paprika and harissa or cayenne pepper. Add 1 litre (35 fl oz/4 cups) water and bring to the boil.

Halve the tomatoes crossways and squeeze out the seeds. Grate the tomatoes over a plate, down to the skin, discarding the skin. Add the tomato to the pan, along with the tomato paste, sugar, cinnamon stick, 1 teaspoon salt and some freshly ground black pepper. Bring to the boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the chicken is very tender.

Transfer the chicken to a dish using a slotted spoon. When it is cool enough to handle, remove the bones and tear the chicken meat into strips. Return the chicken to the pan with an additional 500 ml (17 fl oz/2 cups) water and return to the boil. While the soup is boiling, gradually pour in the couscous, stirring constantly. Reduce the heat, then stir in the parsley, coriander and mint and simmer, uncovered, for 20 minutes. Adjust the seasoning and serve with the lemon wedges and crusty bread.