Moroccan Chicken (With Prunes) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chicken with cinnamon and lemon, spicy and delicious. Note: I've put za'atar spice mix, because it wouldn't accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus. Ingredients:
1 tablespoon za'atar spice mix |
800 g chicken thigh fillets, trimmed and halved |
1 tablespoon oil |
60 g butter |
1 large onion, cut into wedges |
1 cinnamon stick |
2 garlic cloves, crushed |
2 tablespoons lemon juice |
1 cup chicken stock |
1/2 cup pitted prune, halved |
1 1/2 cups couscous |
Directions:
1. Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
2. Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
3. Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
4. Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
5. About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.
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