If you like the zesty, spicy flavours of Moroccan food, you'll enjoy this simple-to-make chicken dish. The couscous absorbs all the cooking juices, keeping in every bit of flavour.
The recipe is adapted from More One-Pot Dishes by BBC Good Food.
Ingredients:
8 chicken thighs, skin on and bone in
2 tsp turmeric powder
1 tbsp garam masala
2 onions, finely sliced
3 garlic cloves, crushed
450 ml chicken stock
a large handful of whole green olives
zest and juice of 1 lemon
250 g couscous
small bunch of flat-leaf parsley, chopped
Method:
Toss the chicken thighs in half the spices and pinch of salt.
Heat 1 tbsp of oil in a large pan. Fry the chicken, skin-side down, for 10 minutes, then turn and cook for 2 minutes more.
Remove the pan from the heat.
Heat 1 tbsp oil in a deep frying pan or wok, and gently fry the onions and garlic for 8 minutes until golden.
Stir n the remaining spices for 1 minute.
Add the stock, olives and chicken to the pan, skin-side up.
Cover, then simmer for 40 minutes. Lift the chicken on to a plate and keep warm. Off the heat, stir the lemon juice and couscous into the pan - add some boiling water just to cover the couscous if needed.
Re-cover, then let stand for 5 minutes until the couscous is soft.
Fork half the parsley and lemon zest through the couscous, then set chicken on top.
Scatter with the remaining parsley and zest, serve and enjoy!
Bon Appetit!
