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Moroccan chicken
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Moroccan chicken with fluffy couscous.
Ingredients:
  • 1 brown onion, halved, finely chopped
  • 62.50 ml loosely packed coarsely chopped fresh continental parsley
  • 62.50 ml loosely packed coarsely chopped fresh coriander
  • 84.00 gm fresh lemon juice
  • 5.00 gm ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp freshly ground black pepper
  • 8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed
  • 500ml (2 cups) chicken style liquid stock
  • 50g kalamata olives, chopped
  • Fresh continental parsley leaves, extra, to garnish
  • 250ml (1 cup) chicken style liquid stock
  • 190g (1 cup) couscous
  • 9.20 gm olive oil
  • 1 red onion, halved, thinly sliced
  • 2.50 gm ground cumin
  • 0.63 gm ground cinnamon
  • 1/4 tsp ground turmeric
  • 2 large (about 280g) ripe tomatoes, finely chopped
  • 1 x 400g can chickpeas, rinsed, drained
  • 50.00 ml firmly packed coarsely chopped fresh coriander
  • Freshly ground black pepper
Instructions:
  • In a food processor, combine onion, parsley, coriander, lemon juice, garlic, cumin, turmeric, and pepper until finely chopped. Rub the spice paste over the chicken in a large glass or ceramic bowl to coat evenly. Cover with plastic wrap and refrigerate for 1 hour to enhance the flavors.
  • In a flameproof casserole dish, combine the chicken and spice paste and pour in the stock. Cover and bring to a simmer over medium-high heat. Simmer over low heat for 25 minutes or until the chicken is cooked through. Transfer the chicken to a heatproof bowl and cover with foil to keep warm. Increase the heat to medium-high and bring to a boil. Cook for 10-12 minutes, stirring occasionally, until the sauce thickens. Remove from heat.
  • Prepare couscous salad: In a medium saucepan, bring stock to a boil over high heat. Remove from heat, add couscous, and stir with a fork until combined. Cover, let sit for 5 minutes until liquid is absorbed, then fluff with a fork to separate the grains.
  • Heat oil in a non-stick pan over medium heat. Cook onion until soft, then add garlic, cumin, cinnamon, and turmeric until fragrant. Stir in tomato and chickpeas until heated through. Remove from heat.
  • Combine the onion mixture, coriander, and lemon juice with the couscous and toss until evenly mixed. Season with pepper to taste.
  • Plate the couscous salad, layer with chicken, generously spoon over the flavorful sauce, sprinkle with olives and fresh parsley, and serve promptly.

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