Moroccan Chicken with Couscous

Ingredients · per serving

• 200 ml Chicken stock
• 180 ml Vegetable stock
• 1 medium Lemon
• 3 tbsp Fresh parsley
• to taste Black pepper
• 3 cloves Garlic
• 300 g Chicken thigh fillets
• 30 g Almonds
• 60 g Dried apricots
• 3 tbsp Olive oil
• 80 g Greek yogurt
• 100 g Couscous
• 1 tsp Ground cumin
• 2 tbsp Fresh coriander
• 50 g Green olives
• to taste Salt
• 2 tsp Ras el hanout
• ¼ tsp Ground cinnamon
• 1 tsp Smoked paprika
• 1 medium Onion

Instructions

1. Pat the chicken thighs dry. Mix the spice rub: ras el hanout, ground cumin, smoked paprika, ground cinnamon, salt and pepper. Massage all over the chicken.
2. Heat 2 tbsp olive oil in a wide oven-safe pan over medium-high heat. Lay the chicken in skin-side down. Cook 5-6 minutes until crispy. Flip, 3 min more.
3. Add the sliced onion, minced garlic and dried apricots to the pan. Cook 4 minutes around the chicken.
4. Pour in the chicken stock and lemon juice. Bring to a gentle simmer.
5. Transfer the pan to a 200°C/180°C fan oven for 12-15 minutes until the chicken is cooked through and the apricots are plump and soft.
6. While the chicken finishes, put the couscous in a heatproof bowl. Pour over the boiling stock, cover with a plate, leave 5 minutes. Fluff with a fork, stir in lemon zest, chopped parsley and a drizzle of olive oil.
7. Lift the chicken onto plates. Scatter olives and toasted almonds into the pan, stir into the sauce. Plate over the couscous, spoon sauce generously, top with chopped coriander, a dollop of Greek yogurt, lemon wedge.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.