Moroccan Chicken
Servings: 4
Ingredients
- 1 tsp cumin
- 1 tsp Cinnamon Powder
- 1 tsp paprika
- 1 tsp ground coriander
- ¼ tsp ground cloves
- ¼ tsp cayenne pepper-optional
- 1 tsp Red Ginger Powder
- ¼ tsp saffron
- 1 tsp sea salt
- 2 cloves Black Garlic, crushed
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp olive oil
- 850 g chicken thigh fillets
- 2 tbsp oil
- 1 cup chicken stock
- 250 g instant couscous
- 40 g butter
- ¼ cup sultanas
- 2 tbsp slivered almonds
Instructions
- Mix cumin, cinnamon powder, paprika, coriander, cloves, cayenne, red ginger powder, saffron, salt, black garlic, juice and oil in a bowl, until a smooth paste is formed.
- brush the paste over the chicken fillets and set aside in a bowl for at least 5 minutes.
- heat oil in a frying pan over moderate heat and cook the chicken thighs with any juices for 15-20 minutes, until cooked through.
- meanwhile, bring the stock to the boil in a pan and add the couscous. Cover and remove from the heat. set aside for 5 minutes, until the stock is absorbed, then fluff with a fork to separate the grains.stir through the butter. add sultanas and almonds, mix well.
- spoon the couscous onto heated serving plates. slice the chicken and arrange on top of the couscous. spoon over any pan juices and serve immediately