Prep 10 mins
Cook 30 mins
Chicken with cinnamon and lemon, spicy and delicious. Note: I've put za'atar spice mix, because it wouldn't accept Morroccan and this was the closest, if you can buy it we have Morroccan spice blend here in Aus.
- 1 tablespoon za'atar spice mix
- 800 g chicken thigh fillets, trimmed and halved
- 1 tablespoon oil
- 60 g butter
- 1 large onion, cut into wedges
- 1 cinnamon stick
- 2 garlic cloves, crushed
- 2 tablespoons lemon juice
- 1 cup chicken stock
- 1⁄2 cup pitted prune, halved
- 1 1⁄2 cups couscous
- Sprinkle half the spice blend over the chicken. Heat the oil and 20g of the butter in a large saucepan or deep-sided frying pan over medium heat.
- Cook the chicken in two batches for 5 minutes,or until evenly browned. Remove from the pan, then add the onion and cinnamon stick and cook for 2-3 minutres before adding the garlic.
- Return the chicken to the pan and add the lemon juice and the remaining spice blend. Season, then cook, covered for 5 minutes.
- Add the stock and prunes to the pan and bring to the boil. Reduce the heat to medium-low and cook, uncovered, for 15 minutes, or until the chicken is cooked and the liquid has reduced to a sauce. Before serving, stir 20g of the butter into the sauce.
- About 10 minutes before the chicken is ready, place the couscous in a heatproof bowl, add 1 1/2 cups of the boiling water and stand for 3-5 minutes. Stir in the remaining butter and fluff with a fork until the butter has melted and the grains separate. Serve with the chicken.
We really liked this recipe. After I thawed the chicken thighs I had in the freezer, I realized they were only skinned and NOT boned. Note to self: be more descriptive on freezer labels! But who cares?! I just had to cook it longer because of the bones. I also faked the za'atar spice mix, I took my info from many sources and used Dancer^'s blend, but just off the cuff. Served this with Israeli couscous, the only kind we care for, and it was wonderful. I thought there wouldn't be enough spice, without any red pepper being involved, but it's amazing what a cinnamon stick can do after it's cooked in the recipe. Very tasty and spicy. Thanks MellowMel, this one is a keeper!
This was delicious! I did use chicken breasts cut through horizontally then in halves in place of thigh meat but otherwise followed recipe. In NZ I used "Master Foods" Moroccan Spice blend. This has gone into my 'keepers file' :)