Signature Dish: One Pot Chicken Couscous
[box]This is a Signature Dish competition entry by totybear. Moroccan style chicken and couscous and only one pot to wash up? Sounds good to me! – Matt[/box]
The inspiration for this dish came from buying a lovely tagine pot. We did not have a recipe, so my 11 year old daughter and I cooked together and invented this delicious meal.
- 4 chicken breasts or 8 thighs skin on (free range organic best)
- 1 tsp tumeric
- 1 tbsp garam masala
- 1tsp cumin
- 2 tbs light olive oil
- 2 onions fine chopped
- 4 garlic cloves crushed
- 1 lemon, juice and zest
- 200g cous cous
- big bunch of fresh flat leafed parsley
- 500g of fresh chicken stock
- serve crumbled feta cheese and steamed green beans
Toss the chicken breasts or thighs in half the spices and a pinch of salt, until coated. Heat 1 tablespoon of oil in a large pan or tagine with a lid. Fry the chicken skin side down until golden, around 10 minutes. Then turn and cook for a further 2 minutes before removing from the pan.
Poor the remaining oil into the pan and fry the onions and garlic for 8 mins, until golden. Stir in the rest of the spices and cook for another minute.
Pour in the chicken stock and bring to a boil, then simmer. Sit the chicken skin side up in the stock. Cover the pan and simmer gently 20-30 minutes, depending on the cut of chicken used.
Lift out the chicken and keep warm, then remove the pan from the heat and add the lemon juice and couscous. Cover with a lid and leave to stand for 5 minutes.
Fluff through half of the parsley and lemon zest then sit the chicken on the top. Scatter with the remaining parsley and some more zest before serving with green beans and crumbled feta cheese.