Easy Way to Cook Ultimate Moroccan Chicken and Cous Cous

Hello everybody, welcome to my recipe site. Today I will show you a way to make a distinctive dish, Moroccan Chicken and Cous Cous. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Moroccan Chicken and Cous Cous Recipe. 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.

You can cook Moroccan Chicken and Cous Cous using 20 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Moroccan Chicken and Cous Cous

1. It’s of Aubergine Paste (this can be made in advance and chilled).
2. You need 1 of Aubergine.
3. It’s 4 clove of of garlic, crushed.
4. Prepare 1 tbsp of olive oil.
5. Take 1 tbsp of turmeric.
6. Prepare 1 of salt and pepper for seasoning.
7. Take of Main dish.
8. Make ready 1 of Aubergine paste (see above).
9. Take 2 of chicken drumsticks.
10. Make ready 2 of chicken thighes.
11. You need 2 tbsp of olive oil, 1 in a heat proof pot and the other in a food bag..
12. It’s 400 grams of tinned chopped tomatoes.
13. You need 1 of pepper, sliced.
14. Take 125 grams of cous cous.
15. Make ready 500 ml of chicken stock.
16. You need of Main dish (Spices).
17. It’s 1 of whole chilli pepper.
18. You need 1/2 grams of cinnamon shard.
19. Take 1 tsp of paprika.
20. It’s 1 tsp of cumin.

A flavorful chicken stew that uses exotic spices and nice vegetables served over whole-grain couscous.Reviews for: Photos of Moroccan Chicken and Whole Grain Couscous.Spoon chicken, vegetables, and broth on top.You can replace the zucchini with other vegetables, such as eggplant or bell peppers.

Moroccan Chicken and Cous Cous instructions

1. 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..
2. Place the chicken in the food bag, add some salt and pepper, seal the bag and toss the chicken to cover in the oil..
3. Heat the oil in the pot. Add the spices for 20seconds..
4. Add the chicken and lightly brown. Once browned remove..
5. Add the pepper and cook for 1min..
6. Add the paste and cook for 1min..
7. Add the tomatoes and cook for 2mins..
8. Add the stock, scraping the bottom of the pot to deglaze..
9. Place the chicken on top, skin down. Place the lid on the pot and cook on a low to medium heat for 35-40mins..
10. Once the chicken is cooked, remove the chicken to rest and ladle out 200ml of the stock in to a bowl or jug..
11. Add the cous cous to the separated stock, and leave to soak, fluffing up and separating with a fork after a couple mins..
12. Turn the heat up on the pot with remaining stock to a high setting and reduce for 5mins..
13. serve.

Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine.Meal prep made easy with this completely delicious Moroccan chicken couscous salad recipe.Make a big batch and feast all week long.

This Moroccan Chicken Couscous Bowl recipe has its own unique bold flavor to it.Packed with protein and veggies, this makes The BEST Moroccan Chicken Couscous Bowl.Nothing better and more filling than a nice bowl filled with protein and veggies.By The Good Housekeeping Test Kitchen.Toss couscous with roasted peppers, almonds, raisins, and green onions.