Moroccan Chicken With Couscous

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a recipe I modified slightly from a book called '1000 classic recipes. I made it for the first time last night and it is gorgeous.

Ingredients Nutrition

Directions

  1. Fry chicken portions skin side down in butter and oil until golden.
  2. Turn.
  3. Add onions, garlic, spices, salt, orange juice and 300ml of water.
  4. Cover and bring to the boil, reduce heat and simmer for 30 minutes.
  5. Mix couscous with salt and 350ml of water.
  6. Leave to soak for 5 minutes.
  7. Add rest of ingredients for couscous.
  8. Line a steamer with greaseproof paper and spoon the cous cous inches.
  9. Place over chicken and steam for 10 minutes.
  10. Remove steamer, stir honey into chicken liquid and boil rapidly for 3-4 minutes. (At this point I stirred in 1 tsp of cornflour mixed with a little water to thicken the sauce).
  11. Serve chicken on top of couscous and pour over a little of the sauce.
Most Helpful

I made this for DD (toddler) and I with rice because we are wheat free and no sauce as I was in a rush. I threw everything in the pot together and it was sill rated 5. I did not even garnish with the fresh mint. I used all a canola olive oil mix as we are dairy free and replaced the nutmeg with allspice because of its intoxicant nature. I would like to try this again properly.

UmmBinat September 15, 2009

Excellent. We both liked it a lot. When we crushed the mint onto our chicken, it soared from a 4 to a 5. Thank you so much for posting it. Made for Spring 2007 PAC.

Sweetiebarbara April 16, 2008

This is superb. I have made a similar dish for years and received rave reviews, but your has a much greater blend of flavors. Thank you.

Robert Wiar January 08, 2004