Moroccan Chicken and Cous Cous
Moroccan Chicken and Cous Cous

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Moroccan Chicken and Cous Cous cuisine is really a dish that’s classified as an easy task to make. through the use of elements which are common around you, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Moroccan Chicken and Cous Cous dishes which you make.

Alright, don’t linger, let’s task this moroccan chicken and cous cous formula with 20 elements which are absolutely easy to obtain, and we have to process them at the very least through 13 tips. You should devote a while on this, so the resulting food could be perfect.

Ingredients requirements of Moroccan Chicken and Cous Cous:
  1. Take of Aubergine Paste (this can be made in advance and chilled)
  2. Require 1 - Aubergine
  3. Take 4 clove of garlic, crushed
  4. Make ready 1 tbsp for olive oil
  5. Take 1 tbsp turmeric
  6. You need 1 for salt and pepper for seasoning
  7. Provide for Main dish
  8. Take 1 for Aubergine paste (see above)
  9. You need 2 of chicken drumsticks
  10. Take 2 for chicken thighes
  11. Need 2 tbsp olive oil, 1 in a heat proof pot and the other in a food bag.
  12. Give 400 grams of tinned chopped tomatoes
  13. Prepare 1 - pepper, sliced
  14. Get 125 grams - cous cous
  15. Require 500 ml of chicken stock
  16. Provide of Main dish (Spices)
  17. Prepare 1 whole chilli pepper
  18. Take 1/2 grams - cinnamon shard
  19. You need 1 tsp for paprika
  20. Need 1 tsp cumin
Moroccan Chicken and Cous Cous steps:
  1. For the paste : pre-heat the oven to 190°C / 170°C fan. Pierce the outer skin of the aubergine, place in the oven and bake for 40-50mins. Once removed from the oven, open up and scoop out the insides and mush up. Add the rest of the paste ingredients and mix together. You can store this in the fridge and use later or use straight away.
  2. Place the chicken in the food bag, add some salt and pepper, seal the bag and toss the chicken to cover in the oil.
  3. Heat the oil in the pot. Add the spices for 20seconds.
  4. Add the chicken and lightly brown. Once browned remove.
  5. Add the pepper and cook for 1min.
  6. Add the paste and cook for 1min.
  7. Add the tomatoes and cook for 2mins.
  8. Add the stock, scraping the bottom of the pot to deglaze.
  9. Place the chicken on top, skin down. Place the lid on the pot and cook on a low to medium heat for 35-40mins.
  10. Once the chicken is cooked, remove the chicken to rest and ladle out 200ml of the stock in to a bowl or jug.
  11. Add the cous cous to the separated stock, and leave to soak, fluffing up and separating with a fork after a couple mins.
  12. Turn the heat up on the pot with remaining stock to a high setting and reduce for 5mins.
  13. serve

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