Moroccan Tomato Chicken With Couscous

Recipe by ImPat
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 800
    g chicken legs (skinless)
  • 1
    tablespoon moroccan mixed spice
  • 1
    tablespoon vegetable oil (or olive oil)
  • 1
    brown onion (large finely chopped)
  • 1
    tomatoes (large finely chopped)
  • 1
    zucchini (large finely chopped)
  • 1
  • 1
    teaspoon chicken stock powder
  • 2
    tablespoons parsley (chopped flat-leaf)
  • 1
    teaspoon lemon zest (finely grated)
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DIRECTIONS

  • Toss chicken in spice mix.
  • Heat oil in a large frying pan over moderate heat and add chicken and cook, turning for 3 minutes or until browned all over.
  • Remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well.
  • Add chicken and bring to a simmer, cover, cook stirring occasionally for 15 minutes.
  • Add zucchini and cook for 5 minutes or until chicken is cooked.
  • Meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water, cover with plastic food wrap, set aside for 5 minutes or until liquid is absorbed and then using a fork, fluff and separate grains.
  • Combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine.
  • Spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix.
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