Steamed Moroccan Chicken and Vegetables

Cooking en papillote (or in parchment paper) works well for both fish and chicken.

  • Servings: 2
Steamed Moroccan Chicken and Vegetables

Source: Martha Stewart Living, May 1995

Ingredients

  • 1 boneless skinless, whole chicken breast (about 8 ounces), cut in 1-inch cubes
  • 4 pearl onions, peeled and quartered
  • 1 celery stalk, washed, strings removed, and cut into 1-inch pieces
  • 2 small plum tomatoes (about 4 ounces), roughly chopped
  • 1 small zucchini (about 4 ounces), cut into 1-inch dice
  • 2 tablespoons raisins
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons fresh chopped mint
  • 1/3 cup Homemade Chicken Stock, or canned low-sodium chicken or vegetable broth, skimmed of fat
  • 1 teaspoon fresh minced ginger
  • 1 medium clove garlic, minced
  • 1 teaspoon mild curry powder
  • 2 tablespoons mango chutney
  • 1 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 teaspoon cornstarch
  • 1/2 cup dry couscous

Directions

  1. Preheat oven to 450 degrees. In a medium bowl, combine chicken, onions, celery, tomatoes, zucchini, raisins, parsley, and mint, and set aside.

  2. In a small bowl, whisk together stock, ginger, garlic, curry powder, chutney, 3/4 teaspoon salt, red pepper, and cornstarch. Pour over chicken-vegetable mixture, and toss to combine.

  3. Meanwhile, bring 1/2 cup water and remaining 1/4 teaspoon salt to a boil in a small saucepan. Stir in couscous, and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork, cover again, and set aside until ready to serve.

  4. Fold two 24-inch lengths of aluminum foil in half crosswise, and unfold. Place half the chicken-vegetable mixture on one of the pieces of foil, 2 to 3 inches from the fold. Refold along the crease, enclosing mixture, and make a double 1/2-inch fold along the 3 open sides. Repeat process to make the second packet. Place both packets on a baking sheet, and bake for 18 minutes. Divide couscous between two bowls. Open packets, arrange contents over couscous, and serve immediately.

Cook's Notes

Couscous, the traditional accompaniment to many North African dishes, is a tiny semolina pasta, available in most supermarkets.

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