Ingredients
- 1 tbsp Olive oil
- 1.6 kg Skinless chicken thigh cutlets
- 2 Medium brown onions, chopped
- 4 Medium carrots, halved lengthways, cut into 4 cm pieces
- 4 Garlic cloves, crushed
- 6 cm piece Fresh ginger, peeled, finely grated
- 1 tbsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Ground cinnamon
- 1/2 tsp Ground turmeric
- 3 cups Chicken stock
- 3/4 cup Pearl couscous
- 4 x 8 cm strips Lemon rind
- 1/2 cup Pitted Sicilian olives
- 420 grams Can chickpeas, drained, rinsed
- Preheat oven to 180°C/160°C fan-forced. Heat oil in a large, deep frying pan over medium-high heat. Cook chicken, in batches, for 3 minute each side or until browned. Transfer to a 6 cm-deep, 3.8 litre-capacity baking dish.
- Add onion. Cook, stirring, for 3 minutes or until softened. Add carrot. Cook, stirring, for 5 minutes.
- Add garlic, ginger, cumin, coriander, cinnamon and turmeric. Cook, stirring, for 1 minute or until fragrant.
- Add stock. Bring to the boil. Remove from heat.
- Add couscous and lemon rind to chicken in baking dish. Carefully pour stock mixture over chicken in dish. Cover tightly with foil.
- Bake for 30 minutes or until chicken is just cooked through, adding olives and chickpeas in the last 10 minutes of cooking time. Remove and discard lemon rind.
- Season with pepper. Serve.
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