Couscous Azindessi

Ingredients

 * 3 garlic cloves, minced
 * 1 chicken bouillon cube, crushed
 * 1/2 teaspoon ground ginger
 * 1/4 teaspoon freshly ground pepper
 * 1 pound chicken legs and thighs
 * 1 large tomato, peeled, seeded and coarsely chopped
 * 1 medium onion, coarsely chopped
 * 2 1/3 cups chicken broth
 * 3 tablespoons peanut oil
 * 1 tablespoon tomato paste with roasted garlic
 * 4 tablespoons smooth peanut butter
 * 1 teaspoon salt
 * 1 cup couscous
 * 1/2 cup (about 4 oz.) salted, dry-roasted peanuts, crushed
 * 4 green onions, thinly sliced, for garnish

Directions

 * 1) In a large bowl, mix the garlic, crushed bouillon cube, ground ginger, and pepper. Coat the chicken with this mixture. Set aside.
 * 2) In a blender, combine the tomato, onion, and 1 cup of the chicken broth. Blend until fairly smooth. Set aside.
 * 3) In a heavy, medium casserole over medium-high heat, warm 2 tablespoons of the oil. Cook the chicken, turning with tongs until browned on all sides. Add the tomato-onion-broth mixture. Cook, covered, until the sauce comes to a low boil, about 5 minutes. Stir in the tomato paste and peanut butter. Reduce heat to medium. Continue cooking, covered, until the chicken is tender, 40 to 45 minutes. Dilute the sauce with a little water or broth if it becomes too thick. Season with half of the salt.
 * 4) Meanwhile, heat the oven to 325 degrees F. Pour the couscous into a 9-13 inch baking dish. In a medium saucepan over medium-high heat, bring the remaining 1 1/3 cups chicken broth, the salt, and the remaining oil to a boil. Pour over the couscous. Stir once. Cover tightly with foil and bake until the couscous is tender, 12 to 15 minutes. #Remove it from the oven, and fluff it with a fork. Stir in the peanuts. Mound the couscous in the center of a warm shallow serving platter. Surround with the chicken and top with the peanut sauce. Garnish with the chopped green onions and serve.