Pollo moruno con cous cous

Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Pollo moruno con cous cous. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pollo moruno con cous cous is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They are nice and they look fantastic. Pollo moruno con cous cous is something which I have loved my whole life.

Many things affect the quality of taste from Pollo moruno con cous cous, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pollo moruno con cous cous delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pollo moruno con cous cous is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Pollo moruno con cous cous using 21 ingredients and 6 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Pollo moruno con cous cous:

1. 2 muslos de pollo
2. 1 pechuga de pollo
3. 5 cebollas
4. 2 ajos
5. 1 cucharada smen o mantequilla
6. 1/2 kilo cous cous
7. Calabaza
8. Calabacín
9. Zanahoria
10. Col
11. Pasas
12. Dátiles
13. Almendras
14. Canela
15. Cúrcuma
16. Jengibre
17. Pimienta
18. Agua de azahar (1 cucharadita)
19. Sal
20. Aceite de oliva virgen extra
21. Agua

Instructions to make to make Pollo moruno con cous cous

1. Salpimentar el pollo y sellar en una olla con aceite, smen o mantequilla y los ajos laminados. Reservar.
2. Cortar la cebolla en juliana y sofreír en el aceite donde se ha dorado el pollo. Añadir el pollo. Echar una cucharada de jengibre, una cucharadita de cúrcuma, una cucharadita de pimienta y sal. Cubrir con agua. Cocinar 20 minutos.
3. Poner el cous cous en la vaporera. Echar sal, unas gotitas de aceite y un vaso de agua repartiéndola de forma que moje todo el cous cous. Poner la vaporera con el cous cous encima de la olla donde estamos cocinando el pollo.
4. Pasados los 20 minutos, movemos el cous cous separando los granitos y regamos con otro vaso de agua. En la olla del pollo ponemos las verduras (zanahoria, calabacín, col y calabaza) y dejamos cocinar todo otros 20 minutos.
5. En un cazo hervir los dátiles deshuesados y pasas con una cucharadita de canela y una cucharadita de agua de azahar durante 5 minutos. Retirar y quitar la piel a los dátiles. Tostar almendras.
6. Una vez cocinado todo, repartir el cous cous en un plato grande. Hacemos un hueco en medio y ponemos la carne. Repartir la verdura encima del cous cous y poner los dátiles, pasas y almendras encima del pollo.

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