Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, moroccan chicken and cous cous. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date! It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors. This Moroccan Chicken Couscous is super flavorful and healthy loaded with exotic spices but still simple enough to make any night of the week.
Moroccan Chicken and Cous Cous is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Moroccan Chicken and Cous Cous is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook moroccan chicken and cous cous using 20 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Moroccan Chicken and Cous Cous:
- Make ready Aubergine Paste (this can be made in advance and chilled)
- Take 1 Aubergine
- Take 4 clove of garlic, crushed
- Prepare 1 tbsp olive oil
- Prepare 1 tbsp turmeric
- Make ready 1 salt and pepper for seasoning
- Prepare Main dish
- Get 1 Aubergine paste (see above)
- Prepare 2 chicken drumsticks
- Prepare 2 chicken thighes
- Take 2 tbsp olive oil, 1 in a heat proof pot and the other in a food bag.
- Make ready 400 grams tinned chopped tomatoes
- Get 1 pepper, sliced
- Prepare 125 grams cous cous
- Prepare 500 ml chicken stock
- Prepare Main dish (Spices)
- Get 1 whole chilli pepper
- Prepare 1/2 grams cinnamon shard
- Prepare 1 tsp paprika
- Make ready 1 tsp cumin
I love how easy it is to make this recipe. In less than an hour you could. Remove and put in a large baking dish with the dry couscous. Meal prep made easy with this completely delicious Moroccan chicken couscous salad recipe.
Instructions to make Moroccan Chicken and Cous Cous:
- 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.
- Place the chicken in the food bag, add some salt and pepper, seal the bag and toss the chicken to cover in the oil.
- Heat the oil in the pot. Add the spices for 20seconds.
- Add the chicken and lightly brown. Once browned remove.
- Add the pepper and cook for 1min.
- Add the paste and cook for 1min.
- Add the tomatoes and cook for 2mins.
- Add the stock, scraping the bottom of the pot to deglaze.
- Place the chicken on top, skin down. Place the lid on the pot and cook on a low to medium heat for 35-40mins.
- Once the chicken is cooked, remove the chicken to rest and ladle out 200ml of the stock in to a bowl or jug.
- Add the cous cous to the separated stock, and leave to soak, fluffing up and separating with a fork after a couple mins.
- Turn the heat up on the pot with remaining stock to a high setting and reduce for 5mins.
- serve
Make a big batch and feast all week long. Spoon chicken, vegetables, and broth on top. You can replace the zucchini with other vegetables, such as eggplant or bell peppers. By The Good Housekeeping Test Kitchen. Toss couscous with roasted peppers, almonds, raisins, and green onions.
So that’s going to wrap this up with this exceptional food moroccan chicken and cous cous recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
