Moroccan Chicken and Cous Cous
Everytime I eat this dish, I feel as though I'm taken back to a holiday last year in Morocco, and even a "Lamb feast" that I had in Egypt. There's something really special about the way in which these countries cook their meat and I really love it. I hope you enjoy this one as much as I do.
Serves 4
Syn Value on EE (for whole recipe):0 (or a quater if using olive oil!!!)
Ingredients
4 medium chicken breasts
Fry Light (or 1tbsp olive oil at 2syns)
1 medium onion sliced thickly
1 pepper, de-seeded and sliced
2 medium carrots, cut into thick sticks
250g potatoes, cut into thick chunks
1 stick of celery, large and thickly sliced
1/2 tsp tumeric
1/2 tsp cinnamon
1/2 tsp coriander
450ml fresh chicken stock
1 portion bay leaf
1 lemon
1 tbsp parsley (or more coriander)
250g cous cous
salt and pepper
- Season the chicken lightly. Heat the oil in a large heavy-based saucepan and brown the chicken quickly. Remove from the heat and stir in the chunky vegetables. Add 1 tbsp of water and then cover the pan. Cook gently for 5 minutes until softened, shaking the pan occasionally.
- Stir in the spices, except the bay leaf. Cook for 2 minutes and then add the leaf. Stir in the stock and add the zest of the lemon.
- Bring the stock to the boil, then season and cover. Simmer gently for about 45 minutes, until the meat is tender. Stir in the lemon juice.
- Meanwhile, soak and steam the cous cous according to the packet.
Serve the contents of the pan with the cous cous.
I found the cous cous pretty bland when I did this and like there was too much...make it up with a stock cube and add anything you might want to liven it up a bit!