Very Simple Moroccan Chicken |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This came from Sainsbury’s free in-store recipes, “Feed Your Family for a Fiver” campaign. It is not as aromatic and complex flavoured as many Moroccan chicken recipes are, but it is mighty tasty for a quick week-night meal! When I made it, I used chicken breasts instead of the thighs. If you do so, you may need to use a bit more olive oil to brown them. Ingredients:
1 tablespoon olive oil |
500 g chicken thighs, skin on |
1 (410 g) can chickpeas, drained |
1 vegetable stock cube |
390 g chopped tomatoes |
28 g fresh parsley |
ground cinnamon |
1/2 teaspoon basil |
1/2 teaspoon oregano |
500 g couscous |
Directions:
1. Heat 1 T olive oil in a pan. Pat chicken with sprinklings of cinnamon and fry on a high heat until skin is crispy.
2. Add 1 carton chopped tomatoes plus basil and oregano, and chickpeas. Stir well. Simmer for approximately 10 - 15 minutes or until chicken is cooked through.
3. Meanwhile, pour 200g couscous into a bowl and gently pour over 240ml boiling vegetable stock, made with your stock cube. Stir well and cover, leaving to stand for 5 minutes. Fluff with a fork and stir through 1/2 small packet of fresh parsley, chopped.
4. Stir the rest of the packet of the parsley, chopped, into the chicken and chickpea mixture. Serve with the couscous on the side.
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