1tiny red chili, or 1/2 teaspoon cayenne flakes(Optional)
4medium potatoes, thickly sliced(Optional)
Rub salt and olive oil into the chicken pieces. In a large pot, fry the chicken on all sides in 2 tablespoons olive oil. Remove from pot.
Add 1/3 cup oil to the pot and in it, gently fry the onions until they’re very soft and golden.
Add the Israeli couscous, stir, and fry for 3 minutes.
Add the 4 cups of boiling water. Stir, taste for seasoning and add salt and pepper. Cover and cook 8 minutes.
Remove from heat and fluff the Israeli couscous with a fork. Let it cool somewhat and then remove it from the pot to a bowl.
Line a deep oven-proof dish or casserole with baking parchment or foil. If adding potatoes, put a layer of them on the bottom and up around the sides, until they’re all used up. (Or add to a crockpot to make overnight for Shabbat!)
Put half the Israeli couscous in casserole (on top of the potatoes, if using). On top of it, place the chicken pieces. Add the paprika, cumin, bay leaf and optional chili.
Top with remaining pasta and add 1/2 cup hot water.
Cover all with baking parchment. If you wish to cook eggs in this stew, either place them alongside the chicken pieces or on top of this parchment cover. Cover the pot with its lid and make sure it’s down tight. If necessary, wrap tin foil around the top to make sure no steam escapes.
Bake overnight in oven set to 215° F (100° C), or 4 hours at 300° F (150° C). (Or on low in a crockpot.)
Overnight chicken stew with Israeli couscous from Unpacked – https://jewishunpacked.com/overnight-chicken-stew-with-israeli-couscous/