Moroccan chicken with couscous
Course: MainCuisine: Other world cuisineQuick and easy Moroccan chicken recipe. Ideal for a mid-week supper.
Ingredients
Wholemeal couscous
1 red pepper
1 red onion
Ras el hanout spice mix
2 chicken breasts, each cut into 3 pieces on the diagonal
1 brown onion
2 cloves of garlic
1 red chili
2 carrots
1 flat tbsp plain flour
1 chicken stock pot
2 preserved lemons, cut in half
A handful of green pitted olives
Half a teaspoon of palm sugar
Sprouting broccoli
Splash of olive oil
Salt and pepper
Directions
- In an ovenproof dish, toss a roughly chopped red onion and red pepper with a dash of ras el hanout, a splash of olive oil, salt and pepper. Cook in the oven for 30 minutes at 180°C.
- In the meantime, add a splash of oil to a pan and sweat a chopped brown onion on low heat for 5 minutes.
- Add finely chopped garlic and chili.
- Peel the carrots, slice lengthways, then chop into 5mm chunks on the diagonal. Add to the onions and cook for a minute.
- Stir in the flour, then add 2/3 of a glass of water, a bit at a time, and keep stirring to prevent lumps forming.
- Add the stock pot and the chicken. Season with a teaspoon of ras el hanout, black pepper. Add the preserved lemons, olives and sugar and stir well. Cook for around 20 minutes until the chicken is cooked-through and the carrots are soft.
- While the chicken is cooking, Prepare the couscous according to instructions on the packet and boil the broccoli.
- When the couscous is ready, stir in the roast pepper and onion. Serve with the chicken and broccoli.