cous-cous

This recipe is perfect for a cold winter night. The warm spices of south France and Spain combine to flavor this slow cooking dish. If you don’t have any spices from a Provençal market, my Moroccan Seasoning recipe is a very solid stand-in. This recipe contains no definite quantities; use it as a basic map and improvise (as I did) to create your own version of this delicious dish. Special Equipment Large, heavy bottom stew pot Ingredients Chicken thighs; bone in, skin removed Dried apricots White mushrooms Onion Peppers Potatoes Moroccan Seasoning Salt to taste Chicken (or other) stock Cous-Cous Brown sugar Preparation Chop vegetables, add to pot....