Chicken Tajine with Cous Cous and Potatoes

Method

1. Prepare the couscous: Place water (about halfway) in the bottom of a couscoussier or steamer. Add the broth vegetables: 1 onion, 1 garlic clove in skin, 3-4 small carrots, 1 tomato, a piece of ginger, 1 celery stalk, and the chicken bone from the breast (saved from the chicken). Bring to a boil.
2. Divide the chicken into three parts: the breast (keep aside), the bones that connect the breast (use for broth), and the body (legs and back). Cut the body into medium pieces.
3. Make an aromatic spice mix: In a small bowl, combine 1.5 tsp ground ginger, 2 tsp curry powder, 1 tsp paprika, and cover with olive oil. Mix well and set aside.
4. Slice a leek (or onion) and add it to the tajine. Add 1 garlic clove (crushed, skin on). Pour the aromatic spice mix over and turn on the heat.
5. Season the body chicken pieces with salt and pepper, add to the tajine, and cook for about 2 minutes per side.
6. Add enough water to reach the inner edge of the tajine (about 1-2 cups). Cover and cook for 15 minutes.
7. Meanwhile, prepare the couscous: Place 500g of semola (not remilled) in a large bowl. Add 0.5 cup olive oil and a pinch of salt. Rub between your palms to break any lumps and form fine granules.
8. Using a spray bottle, gradually add room-temperature water while continuing to rub the semola. The granules should become slightly larger. Repeat this process three times, spraying and rubbing each time.
9. Transfer the couscous to the top part of the couscoussier. Spread evenly and make a hole in the center. Steam for 25 minutes.
10. After 25 minutes, remove the couscous and fluff with a fork. Let it cool for 7-8 minutes. Clean the holes of the steamer. Add a glass of room-temperature water to the couscous and mix by rubbing to form granules again. Return to the couscoussier and steam for 20 minutes.
11. While the couscous is steaming, season the chicken breast pieces with salt and pepper. Add them to the tajine along with 1 red bell pepper cut into strips. Cover and cook for 5 minutes.
12. After 5 minutes, add the potatoes (if using new potatoes, leave whole with skin; otherwise peel and cut into small pieces) and 1 whole tomato with a cross cut on top. Cover and cook for 30 minutes.
13. After the second couscous steaming (20 minutes), remove and fluff with a fork. Clean the steamer holes again. Add another glass of water and mix. Also season the broth in the bottom with salt if needed. Return the couscous to the steamer and steam for a final 25 minutes.
14. After final steaming, fluff the couscous again. Optionally, add a ladle of the cooking broth from the tajine and mix for extra flavor (chef's personal touch).
15. Serve: Arrange the tajine chicken, potatoes, and sauce on a platter alongside the couscous.