Moroccan recipe for 4 people, takes only 25 mins; recipe has olive oil, chicken thigh, couscous, onion, garlic clove, lemon, chicken stock, ground cumin, ground cinnamon, date, flaked almond and parsley.
Moroccan chicken couscous with dates
Course: Moroccan
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Chicken Thigh: 500g skinless chicken thigh
- Couscous: 140g wholewheat couscous
- Onion: 2 onions, sliced
- Garlic Clove: 4 garlic cloves, sliced
- Lemon: zest 2 lemons, juice of 1
- Chicken Stock: 350ml chicken stock
- Ground Cumin: 1 tsp ground cumin
- Ground Cinnamon: 1 tsp ground cinnamon
- Date: 6 large dates, pitted and chopped (Medjool are nice)
- Flaked Almond: 50g flaked almond
- Parsley: small bunch parsley, chopped
Directions
- Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
- Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
- Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.
