Moroccan chicken with cauliflower couscous

Yields4 Servings
 4 tbsp olive oil 8 large chicken thighs (skinned and de-boned) 2 onions (diced) 4 garlic cloves (grated) 4 cm knob of ginger (grated) 2 tsp ras el hanout 1 tsp cinnamon (ground) 1 tsp turmeric (ground) 400 ml chicken stock 1 lemons (chopped) 1 tbsp honey 1 (600g) cauliflower 15g parsley 15g mint 15g coriander 150g hazelnuts (blanched) 2 tomatoes (cored, deseeded and diced) 1 red onion (finely diced) 1 lemon zest (finely grated) yoghurt
1

Heat the olive oil in a large, heavy-bottomed sauté pan or flameproof casserole over a medium heat. Fry the chicken thighs in batches, flat side down, for 15 minutes until browned and crisped underneath. Remove from the pan and set aside.

2

Reduce the heat and add the onions, garlic and ginger to the pan. Stir to mix in any crispy bits from the chicken and sauté gently until softened, about 10-15 minutes. Stir in the ras el hanout, cinnamon and turmeric, and season with salt and cracked pepper. 

3

Return the chicken to the pan. Stir in the stock, and the preserved lemon and honey. Increase the heat a little and bring to a simmer. Cook until the stock has reduced right down and the chicken is nicely glazed, then remove from the heat and set aside.

4

While the chicken is cooking, preheat the oven to 200C/Fan 180C/gas mark 6. For the couscous, break the cauliflower into florets and blitz in a food processor until it resembles couscous. Spread out on a baking tray and roast to dry out for 15–20 minutes, giving it a stir halfway through. Leave to cool on the tray.

5

Discard any tough stems from the parsley, mint and coriander and then roughly chop the herbs. Tip into a large bowl.

6

Add the cauliflower couscous to the herbs, along with all the remaining ingredients, seasoning with salt and pepper to taste. Toss well to combine. Serve the chicken with the cauliflower couscous and thick yoghurt.

CategoryCuisine

Ingredients

 4 tbsp olive oil 8 large chicken thighs (skinned and de-boned) 2 onions (diced) 4 garlic cloves (grated) 4 cm knob of ginger (grated) 2 tsp ras el hanout 1 tsp cinnamon (ground) 1 tsp turmeric (ground) 400 ml chicken stock 1 lemons (chopped) 1 tbsp honey 1 (600g) cauliflower 15g parsley 15g mint 15g coriander 150g hazelnuts (blanched) 2 tomatoes (cored, deseeded and diced) 1 red onion (finely diced) 1 lemon zest (finely grated) yoghurt

Directions

1

Heat the olive oil in a large, heavy-bottomed sauté pan or flameproof casserole over a medium heat. Fry the chicken thighs in batches, flat side down, for 15 minutes until browned and crisped underneath. Remove from the pan and set aside.

2

Reduce the heat and add the onions, garlic and ginger to the pan. Stir to mix in any crispy bits from the chicken and sauté gently until softened, about 10-15 minutes. Stir in the ras el hanout, cinnamon and turmeric, and season with salt and cracked pepper. 

3

Return the chicken to the pan. Stir in the stock, and the preserved lemon and honey. Increase the heat a little and bring to a simmer. Cook until the stock has reduced right down and the chicken is nicely glazed, then remove from the heat and set aside.

4

While the chicken is cooking, preheat the oven to 200C/Fan 180C/gas mark 6. For the couscous, break the cauliflower into florets and blitz in a food processor until it resembles couscous. Spread out on a baking tray and roast to dry out for 15–20 minutes, giving it a stir halfway through. Leave to cool on the tray.

5

Discard any tough stems from the parsley, mint and coriander and then roughly chop the herbs. Tip into a large bowl.

6

Add the cauliflower couscous to the herbs, along with all the remaining ingredients, seasoning with salt and pepper to taste. Toss well to combine. Serve the chicken with the cauliflower couscous and thick yoghurt.

Moroccan chicken with cauliflower couscous