| How To Cook: |
|
|
1. Cut the chicken into small chunks.
|
2. Put all the ingredients except the cuscus, half the butter and the sugar in a deep saucepan with 1 pint water and boil for about ½ hour.
|
3. Then put a steamer lined with muslin on the top of the cooking pan and fill with the cuscus.
|
4. Let this steam for ¼ hour, then take it off and leave it to dry in another dish for ¼ hour.
|
5. Steam it again for 5 minutes, then remove and add the remaining butter, mixing well.
|
6. When the chicken is done, spread some cuscus on a large plate to a depth of about 2 inches.
|
7. Pile the pieces of chicken on the cuscus in a cone shape and pour a little cooking liquid over.
|
8. Cover with the remaining cuscus and sprinkle lightly with sugar.
|
