This chicken stew makes an ideal one-pot supper, it gets better the longer you cook it, so leave it in the pot all day, and add the couscous just before you are ready to dish up.
The recipe is adapted from BBC Good Food magazine (04/2015).
Ingredients:
2 medium onions, chopped
500 g chicken thigh fillets, each cut into 2-3 chunks
2 tbsp ras el hanout spice mix (or 3 tbsp tagine paste)
400 g can chopped tomatoes
3 tbsp tomato and olive Intenso sauce
2 preserved lemons, flesh removed, skin rinsed and chopped
2 tbsp clear honey
500 ml chicken stock
200 giant couscous
small handful fresh oregano leaves (or 1 heaped tbsp dried oregano)
handful fresh parsley leaves, chopped
Method:
Heat the oil in a large pan with a lid, add the onions and cook for 10 minutes until starting to caramelise.
Push the onions to the side of the dish and add the chicken. Cook over a high heat for 5 minutes or so until the chicken is browning.
Add the stock, tagine paste (or ras el hanout spice), tomatoes, Intenso sauce, oregano, preserved lemon skins and honey.
Season with a little salt and plenty or black pepper. Give everything a good stir, then cover with a lid and simmer for 40 minutes on a gentle bubble, or for up to 4 hours over a very low heat if you are eating at different times.
Add the couscous 10 mins before you are ready to serve.
Cover and simmer for 10 minutes or until cooked. (If you are eating at different times, scoop your portion into a pan, add 50 g couscous and cook in the same way).
Stir in some parsley just before serving.
Serve and enjoy!
Bon appetit!
