Moroccan chicken and couscous
Recipe by Gail Divall
Chicken Thighs 7-8
Chopped Tomatoes 400g
Chickpeas 400g (undrained)
2tsp Olive oil
1 onion
2 garlic cloves
2 large carrots
plain flour
1 tsp Cumin
1 tsp Chilli Powder
1 tsp Paprika
1 tsp Coriander
Cinnamon stick or 1tsp
Vegetable/Chicken Stock
Couscous
Prep. Time → 5 min
Cook Time → 45 min
1. Mix the flour, cumin, coriander and cinnamon together, cover each of the Chicken Thighs.
2. Shallow fry the Chicken, onion and garlic for approx 5 minutes
3. Add the chopped tomatoes, chickpeas (drained), chopped carrots into a pan and start to cook. Add into this the vegetable stock cube, allowing it to dissolve into the tomato juices. Add the Paprika and Chilli powder. Stir well, add the Chicken Thighs, onions and garlic, bring to the boil and allow to simmer for approx 30 minutes OR until the chicken is cooked and slipping off the bone.
4. While the Chicken is simmering cook the couscous and leave to stand.
5. The serve up and enjoy
main courses March 03, 2012 15:37
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