Moroccan Chicken with CousCous
Apr 26, 2005 by tactical_grace | 2 Comments| Share it:
- 4 chicken thighs - skinned
- A pinch of saffron (or alternatively 1 tsp/5ml of turmeric)
- Half a chicken stock cube
- 2 tbsp / 30ml olive oil
- 1 small onion
- Half a red bell pepper
- 2 cloves of garlic
- 1 tsp / 5ml ground cinnamon
- 2 tbsp / 30ml honey
- 0.5 tsp / 2.5ml mild chili powder (or more if you like it spicy, I use 1 tsp/5ml)
- Juice of 1/2 a lemon
- 100g (3.5 ounces) of cous cous
- Salt and freshly ground black pepper
Crumble the half a stock cube into a measuring jug and add the saffron (or turmeric).
Pour in 300ml/half a pint/10 ounces of boiling water and leave to one side.
Peel and finely chop the onions and garlic, and de-seed and chop the bell pepper into roughly 1 inch squares.
Don't forget the easiest way to peel the garlic is to place your knife flat on the clove and smack it (not too hard) with the base of your palm.
Skin the chicken thighs if they are not already, and season them with the salt and pepper. Wash your hands after handling raw chicken!
Heat the olive oil over a medium-low heat in a large frying pan or saucepan. Add the chicken thighs, being careful of spitting oil. You might want to wear an oven glove to avoid getting burnt by the oil, as I found it can spatter quite a bit.
Cook the chicken for 5-10 minutes, turning occasionally, until golden brown.
Add the onions, garlic, and bell pepper (again, not shown because I'm a moron and forgot to use it) to the pan.
Cook for a further 5 minutes, stirring occasionally, until the onions are translucent.
Add the cinnamon, chili powder, chicken stock, and honey.
Bring to a simmer (i.e. barely boiling),
cover (my frying pan doesn't have a lid so I used a pizza tray thing), and cook for 15 minutes.
While the chicken is cooking, make your cous cous (about 100g / 3.5 ounces of the dried stuff, i.e. roughly enough for 2 people) according to the instructions on the packet, and leave in a covered saucepan/bowl to keep warm (not over heat, though).
Once the chicken is cooked (check inside to see if the juices are clear, if so the chicken is done)
remove the thighs from the pan and keep warm. I put them in with the cous cous.
Raise the heat under the frying pan to boil the sauce, and reduce it by about a 1/3. This will take 4-5 minutes and you should notice the sauce become thicker and more syrupy.
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