Moroccan Chicken and Green Olives with Couscous

95%

Servings

8

Prep

20 min

Cook

1 hr

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Like 20

Ingredients

  • 1 tbsp ‏Olive oil
  • 4 ‏Chicken thigh cutlets
  • 4 ‏Chicken drumsticks
  • 2 ‏Brown onions, cut into wedges
  • 1 ‏Cinnamon stick
  • 2 tsp ‏Ground cumin
  • 1 tsp ‏Ground coriander
  • 1 tsp ‏Sweet paprika
  • 1 tsp ‏Ground ginger
  • 4 cups (1 liter) ‏Chicken stock
  • 800 grams ‏Butternut pumpkin, seeded, peeled, cut into 4 cm pieces
  • 400 grams ‏Can chickpeas, rinsed, drained
  • 1 cup (120 grams) ‏Green olives
  • 1/2 cup (50 grams) ‏Toasted blanched almonds
  • 1 cup (200 grams) ‏Pearl couscous
  • 1 ‏Lemon, zested and juiced
  • 1 tbsp ‏Olive oil
  • 1/2 cup ‏Coarsely chopped coriander
  1. Preheat oven to a temperature of 160°C.
  2. Pour oil into an oven-proof dish and heat over a high temperature.
  3. Place the chicken in batches in the dish and brown each side for 2-3 minutes. Remove from the oven and transfer to a platter.
  4. Place the onion in a pan and cook until soft for 5 minutes. Mix in the spices and cook for another minute.
  5. Add the chicken with juice and allow to cook for a while.
  6. Take out the pan from heat, add pumpkin and chickpeas.
  7. Bake until the chicken is cooked properly and other ingredients are tender.
  8. Toss in the green olives and almonds. Adjust seasonings.
  9. When making the couscous, place the couscous in a pot of boiling water and cook for 10 minutes or more until soft. Drain the water.
  10. Mix in all other ingredients for the couscous and serve hot with chicken tagine.

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