This is a warming, spicy dinner of good nourishment. Great for a cold evening. It’s hearty and fills the house with a sweet spicy smell…
Ingredients (serves 4):
4 Chicken Thighs
3 preserved lemons (or 1 unwaxed fresh lemon)
3 small red onions (or 1 large red onion)
4 cloves garlic
25 olives
12 organic dried apricots
bunch of fresh coriander
2 tins plum tomatoes
2 cinnamon sticks
Olive oil
For the spice mix:
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp nutmeg
1/2 tsp mace
2 cinnamon sticks
1 tsp paprika
1 tsp ground cumin
For the cous cous:
around 75g cous cous per person
Method:
1. Heat a couple of tablespoons of olive oil in an oven proof dish on the hob. Pre-heat the oven to 180C
2. Place the chicken thighs in the pan and brown all over for around 10 minutes. Remove from the pan.
3. Chop the onion, crush the garlic and add to the pan that the chicken was in, adding a little more oil if the pan is too dry.
4. Stir in the ground spices and add the plum tomatoes to the pan, squash and stir.
5. Chop the apricots, preserved lemons, measure out the olives and add to the pan.
6. Return the chicken to the pan and extra water to ensure its well covered. Add the cinnamon sticks & chopped fresh coriander.
7. Put a lid on the pan and place in the oven for 30 minutes. Check the water isn’t too low, stir and return to the oven for another 30 minutes.
8. Meanwhile, bring a pan of water to the boil and add the cous cous. Bring to the boil and simmer for around 6-8 minutes, or until tender.
9. Serve the casserole on the cous cous, and add additional pepper to taste.
Follow us on facebook,Twitter, Instagram & Pintrest
