Friday, June 8, 2018

Chicken & couscous one-pot recipe

Chicken & couscous one-pot recipe - Hello guys Maxine Restaurant, On this article you read this time with the title Chicken & couscous one-pot recipe, we have prepared this article well for you to read and take information in it. hopefully the contents of Post Article Algerian Recipes, Article Main Dishes, Article Moroccan Recipes, which we write this you can understand. okay, happy reading.

Title : Chicken & couscous one-pot recipe
link : Chicken & couscous one-pot recipe

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Chicken & couscous one-pot recipe


The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken & couscous one-pot recipe. Enjoy cooking tasty Arabic food and learn how to make Chicken & couscous one-pot.

This one-pot meal is perfect for fuss-free midweek entertaining
Easy

Serves 4
Preparation time 10 mins
Cook time 1 hr

Ingredients
8 skin on, bone-in chicken thighs
2 tsp turmeric
1 tbsp garam masala
2 tbsp sunflower oil
2 onions , finely sliced
3 garlic cloves , sliced
500ml chicken stock (from a cube is fine)
large handful whole green olives
zest and juice 1 lemon
250g couscous
small bunch flat-leaf parsley , chopped

Method
1. Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Pour over the chicken stock and scatter in the olives. Bring everything to the boil, turn down the heat, then sit the chicken, skinside up, in the stock.

2. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

TIP
Whole stone-in olives have a better flavour than pitted ones, so will improve the finished dish. For a punchier flavour add 1 finely chopped preserved Moroccan lemon and stir it into the stock before adding the couscous.

Nutrition Per Serving
900 kcalories, protein 60g, carbohydrate 42g, fat 56 g, saturated fat 15g, fibre 2g, sugar 5g, salt 1.75 g



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