- Cumin seeds
- Garlic mill
- Sea salt
- Pepper corn
- With juice of half a lime, 1tsp *Harissa paste, fresh chopped coriander leaves, 1 large garlic clove crushed and a good glug of olive oil.
Tuesday, 26 August 2014
MORROCON CHICKEN & HEALTHY COUSCOUS
So, I had some harissa paste and a packet of couscous in the press, I had picked them up in the shopping one day. When I decided on chicken legs as dinner meat, I decided to team them together to create a Moroccan themed dinner.
It was really very simple and required very little preparation. This is definitely one I would recommend for an easy dinner option.
The spices and herbs I used really complimented the theme and the flavours were amazing.
The best thing about this is that you can use any flavours, spices and herbs to create any theme you like!
Here’s what I did:
MORROCON CHICKEN & HEALTHY COUSCOUS:
1. In a mortar and pestle, combine a shake of the following spices:
**Harissa paste is a Moroccan inspired blend of red peppers, chilli and rose petals. One tablespoon is only 13 calories with only a trace of salt and sugars. It’s a great little jar to have and once opened it can be kept in the fridge for a month.
2. Prepare you chicken legs by rinsing them and patting them dry. Place them in your oven proof dish and pour your spice and oil mix over them. Using clean hands, massage the spices and oil into the chicken, making sure to get them well coated. (It’s probably best to cover them and marinate them for a few hours.)
3. Cook in a preheated 200°C oven for approx 50 minutes or until the juices from the chicken run clear and cooked right through.
4. With 15 minutes to go, prepare your **couscous (see below). Once this is done, simply add some sultanas, fresh chopped mint and coriander leaves, a dash of paprika, juice of half a lime, salt and pepper.
**Couscous is just prepared….it does not require any cooking. I prepared couscous for just two and used about 80g. You can use a guide of 250g per 6 portions if you like. It is simple and quick to make and requires boiling 1.5 parts water to 1 part couscous.
Place the couscous into a large heatproof bowl and add boiling water with a little sprinkle of bouillon stock powder. Add a little oil, fork it through, and then cover with cling film. Set aside for 5-10 minutes. When it has absorbed all the water, you need to fork it through again, separating the grains and removing any clumps. Cover and set aside for a further 10 minutes.