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Moroccan Chicken With Couscous Recipe


INGREDIENTS:

  • ½ tbs of olive oil
  • 130 g of skinless, boneless chicken breast, chopped into 1 inch square pieces
  • salt and pepper to taste
  • ¼ of a brown onion, diced
  • 1 tsp of minced garlic (equal to one clove)
  • 1 tsp of minced ginger
  • 1 tsp ground cumin
  • ½ tsp of ground coriander
  • ¼ tsp of smoked paprika
  • ½ tsp of turmeric
  • ⅛ tsp of cayenne pepper (adjust this depending on how spicy you like things. This is fairly spicy but not blow your mouth off hot)
  • ⅓ cup of chicken stock + extra for couscous
  • 2 tbs of beer (have someone on had to drink the rest of the bottle)
  • 6-8 green olives without stone
  • ⅓ cup of couscous
  • coriander (cilantro) chopped for garnish

INSTRUCTIONS:

  1. Head the oil in a heavy based small saucepan over medium high heat. Make sure the saucepan isn't too big so that you keep the sauce you are going to make deep enough.
  2. Season the chicken with salt and pepper
  3. Add to the pot and cook for about 4-5 minutes making sure the pieces are all sealed
  4. Remove the chicken from the saucepan and set aside
  5. Reduce to heat to medium and add the onions. Cook onions for about 5 minutes until the onions are tender. If your stove is slow to cool and the onions are more fried don't worry, just stop cooking when they are nice and golden - the recipe will still taste great.
  6. Add the ginger and garlic and cook for 2 minutes.
  7. Add in the cumin, coriander, turmeric and cayenne pepper.
  8. Stir to combine everything well.
  9. Add the chicken back to the pan and stir well so the chicken is evenly coated in the spice and onion mix.
  10. Add in the beer and chicken stock. If you have some lovely crispy brown bits on the bottom of your pan, use the beer and stock to deglaze the bottom of your pan so you don't lose all that flavour. You want the stock to cover about 3 quarters of the chicken which is why you need to use a small saucepan.
  11. Bring to the boil and then turn down the heat and simmer for 20 minutes.
  12. Add the olives and cook for another ten minutes.
  13. While the sauce is cooking, make your couscous as per the instructions on the packet. But if your instructions say to use boiling water you can switch that for chicken stock for a bit more flavour.
  14. Pop the couscous in a bowl and add the chicken and sauce.


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Moroccan Chicken With Couscous Recipe Moroccan Chicken With Couscous Recipe Reviewed by Jarvis Mann on 12:54 PM Rating: 5

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