Stringy (Morocco) Chicken and rosewater

Ingredients

2 onions chopped large
4 tablespoons vegetable oil
1 / 2 teaspoon harissa
1 small cinnamon promises are true
5 cloves pills correctly
Salt and pepper
1 teaspoon tomato sauce
4 cup water
3 cloves Cardamom (Hull)
1 onion grated small
1 kg chicken cut into 8 pieces
1 / 2 kilo stringy (Morocco)
1 / 4 cup raisins soaked in hot water
2 tablespoons margarine or olive oil
2 tbsp rose water
1 tablespoon minced parsley

Way

- Fry the chopped onion in hot oil for 5 minutes then add the harissa, cinnamon, cloves, salt, pepper and tomato sauce.
- Wash and dry chicken pieces.
- Cook the chicken pieces in water and season with cardamoms, onions, salt and pepper until it begins to boil, then reduce the heat and leave to mature (with removal of Reem whenever there).
- Add the raisins, soaked to the chickens.
- Add the ghee or oil in a pan and brown couscous and sprinkle with half the amount of rose water.
- Raises the chicken from the broth and take away the bone from the meat and mix with onion mixture.
- Put the couscous in a bowl and stacked it the chicken pieces and add the broth and place over low heat until cooked couscous.
- Decorated with chopped parsley and sprinkle the remaining quantity of rose water.