Now that it’s Ramadan, Islam’s annual holy month (May 27-June 25), I thought I’d offer up some couscous, a dish that originated among North Africa’s Berbers a thousand or so years ago. The term refers to a kind of grain as well as to the broad range of recipes – a combined dish of broth, vegetables and red meat, chicken or fish – served with that grain.
Couscous is the national dish of Morocco. The Berbers call it keskou, a name said to be derived from the sound steam makes as it passes through the grain.
The stew here consists of chicken thighs, frozen artichoke hearts crisped up in the chicken fat, green olives, chicken broth and lemon wedges. Why lemon wedges instead of lemon juice? Because as they bake among the other ingredients, the wedges impart a more lemony flavor to the dish.
What’s wonderful about this dish (besides its lusciousness) is that it calls for very little time and work on your part. You can brown the chicken thighs while prepping the rest of the ingredients, a step that helps get the dish into the oven that much faster. And the sauce makes itself as the chicken bakes.
The final touch? Chopped fresh herbs. And don’t skimp on them. They brighten up the whole shebang.