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Meat
Medium
6 Servings
Allergens 
2 Hours, 30 Minutes
Diets
No Diets specified
Submitted by Estelle Chait I grew up on the island of Kauai. At 18, I moved halfway across the world to Israel, where I began a religious life. This dish is my story- in food form! Chicken Adobo is a popular dish served in Hawaii, of Filipino origin. The chicken is marinated in salt (soy sauce), and vinegar, which makes it extra tender and in the olden days, helped food to last longer in the hot climates. Couscous, in turn, is a Middle Eastern tradition. To complement the saltiness of the adobo, the couscous is seasoned with sweet plump raisins and cinnamon. We will top it off with crunchy almond praline, spiked with chili, and garnish with scallions and cilantro. This dish celebrates my life… It brings together cuisines to create something special, something that you can experience, because that is what food is all about! A way to tell our stories and bring us together.
1/2 – 1 kilo chicken thighs and breasts
3/4 cup soy sauce
1/2 cup white vinegar
1/4 cup white wine
3 cloves garlic, crushed
1/2 tablespoon oil
3 tablespoons brown sugar
3 bay leaves
1/4 teaspoon black pepper
sliced scallions, for garnish
cilantro, chopped, for garnish
1 pound (350 grams) prepared couscous
1/2 cup dark raisins
1/4 cup dried cranberries
1/2 teaspoon cinnamon
1/2 teaspoon ground dried ginger
pinch ground cloves
1 tablespoon brown sugar
1 and 1/2 tablespoons oil
1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon water
pinch of dried chili flakes
1 cup whole almonds
Place soy sauce, white vinegar, white wine, and crushed garlic into a large ziplock bag. Add in the chicken. Marinate chicken for one hour, or overnight (the longer the better!).
In a large pot, heat 1/2 tablespoon oil. Remove chicken from marinade (place the marinade aside), and gently place the chicken pieces skin side down into the oil. Cook until the skin is golden and crisp. Carefully pour out the excess oil, and pour the saved marinade over the chicken. Add brown sugar, bay leaves, and pepper.
Bring to a boil, lower heat, cover the pot with a lid, and let it simmer for 20-30 minutes, until the chicken is cooked through and tender. (Note: at this point you can simply serve the chicken adobo over white rice! Garnish with scallions.)
Let chicken cool and with two forks, shred the meat of the chicken and discard the bones. Set aside.
Preheat oven to 320 degrees Fahrenheit (160 degrees C).
Combine the ingredients for the spice mix together and add to the cooked couscous. Spread the couscous onto a baking sheet. Place a sheet of parchment paper on top of the couscous and cover the baking sheet with foil.
Bake in the oven for 45 minutes. Set aside.
In a small pot, dissolve sugar in the water. Cook for about four minutes until the sugar caramelizes(when it becomes syrupy and darkens to a caramel color). Add the chili and almonds and stir until all the almonds are glazed.
Lightly grease a piece of parchment paper. Carefully spread the mix onto the parchment and let cool.
Roughly chop the almonds.
Pile couscous onto a serving dish. Top with Pulled Chicken Adobo.
Sprinkle the almond praline, and garnish with sliced scallions and chopped cilantro. Enjoy!
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