Seksu Tanjaoui

If it wasn't for me making this in culinary school, I would have never even known this dish existed. I remember making this, and having no expectations at all, and to be honest, I didn't even put that much love into it. That all changed once I tasted it! I love this dish, and so does everyone I know that ever tasted it. I highly recommend it.

INGREDIENTS

4 boneless chicken thighs - cut into small pieces
1 onion - sliced
2 tsp salt
1 tbl pepper
2 1/2 tsp ground ginger
a pinch of saffron threads
1/2 tsp of tumeric
1 pinch of cayenne pepper
6 oz butter
3 pt of chicken stock
10 oz Israeli couscous
2 oz raisins
4 sprigs of cilantro - chopped
4 sprigs of parsley - chopped

1. In a large pot saute chicken, onion, ginger, saffron, tumeric and cayenne in butter. Season.
2. Add stock and cook until chicken is tender
3. Add couscous and raisins and cook until tender about 10 minutes, stirring constantly.
4. Serve in a bowl and garnish with cilantro and parsley.