Moroccan Tomato Chicken With Couscous |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A healthy budget recipe with full of flavour from recipe+ Ingredients:
800 g chicken legs (skinless) |
1 tablespoon moroccan mixed spice |
1 tablespoon vegetable oil (or olive oil) |
1 brown onion (large finely chopped) |
1 tomato (large finely chopped) |
1 zucchini (large finely chopped) |
1 cup couscous |
1 teaspoon chicken stock powder |
2 tablespoons parsley (chopped flat-leaf) |
1 teaspoon lemon zest (finely grated) |
Directions:
1. Toss chicken in spice mix.
2. Heat oil in a large frying pan over moderate heat and add chicken and cook, turning for 3 minutes or until browned all over.
3. Remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well.
4. Add chicken and bring to a simmer, cover, cook stirring occasionally for 15 minutes.
5. Add zucchini and cook for 5 minutes or until chicken is cooked.
6. Meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water, cover with plastic food wrap, set aside for 5 minutes or until liquid is absorbed and then using a fork, fluff and separate grains.
7. Combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine.
8. Spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix.
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