Moroccan Chicken and Cous Cous
Moroccan Chicken and Cous Cous

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, moroccan chicken and cous cous. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Moroccan Chicken and Cous Cous is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Moroccan Chicken and Cous Cous is something which I have loved my whole life.

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To get started with this recipe, we must first prepare a few ingredients. You can cook moroccan chicken and cous cous using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Moroccan Chicken and Cous Cous:
  1. Take Aubergine Paste (this can be made in advance and chilled)
  2. Prepare 1 Aubergine
  3. Take 4 clove of garlic, crushed
  4. Make ready 1 tbsp olive oil
  5. Get 1 tbsp turmeric
  6. Get 1 salt and pepper for seasoning
  7. Make ready Main dish
  8. Make ready 1 Aubergine paste (see above)
  9. Make ready 2 chicken drumsticks
  10. Make ready 2 chicken thighes
  11. Get 2 tbsp olive oil, 1 in a heat proof pot and the other in a food bag.
  12. Prepare 400 grams tinned chopped tomatoes
  13. Prepare 1 pepper, sliced
  14. Make ready 125 grams cous cous
  15. Get 500 ml chicken stock
  16. Make ready Main dish (Spices)
  17. Take 1 whole chilli pepper
  18. Make ready 1/2 grams cinnamon shard
  19. Make ready 1 tsp paprika
  20. Take 1 tsp cumin

Put the chicken thighs into a large casserole dish. Juice the lemon and drizzle over the chicken. Place the couscous in a large bowl then pour over the boiling hot stock. When the couscous is cooked, fluff with a fork then add all the remaining salad ingredients and mix well together.

Instructions to make Moroccan Chicken and Cous Cous:
  1. For the paste : pre-heat the oven to 190°C / 170°C fan. Pierce the outer skin of the aubergine, place in the oven and bake for 40-50mins. Once removed from the oven, open up and scoop out the insides and mush up. Add the rest of the paste ingredients and mix together. You can store this in the fridge and use later or use straight away.
  2. Place the chicken in the food bag, add some salt and pepper, seal the bag and toss the chicken to cover in the oil.
  3. Heat the oil in the pot. Add the spices for 20seconds.
  4. Add the chicken and lightly brown. Once browned remove.
  5. Add the pepper and cook for 1min.
  6. Add the paste and cook for 1min.
  7. Add the tomatoes and cook for 2mins.
  8. Add the stock, scraping the bottom of the pot to deglaze.
  9. Place the chicken on top, skin down. Place the lid on the pot and cook on a low to medium heat for 35-40mins.
  10. Once the chicken is cooked, remove the chicken to rest and ladle out 200ml of the stock in to a bowl or jug.
  11. Add the cous cous to the separated stock, and leave to soak, fluffing up and separating with a fork after a couple mins.
  12. Turn the heat up on the pot with remaining stock to a high setting and reduce for 5mins.
  13. serve

To make the chicken, combine all the ingredients in a bowl and mix well. Remove and put in a large baking dish with the dry couscous. With loads of veggies, herbs and spices. Dairy-free df; Roast chicken with couscous. With loads of veggies, herbs and spices.

So that is going to wrap this up with this special food moroccan chicken and cous cous recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!