Based on a traditional Moroccan dish, this is a great dish for cold winter nights. Preparation time isn’t too bad, however allow yourself at least an hour for it to cook.
For chicken
Large chicken, cut into 8
2 small onions
2 garlic cloves
1tsp ground turmeric
about 1 tsp sliced ginger
1 cinnamon stick
500ml chicken stock
150g stoned green olives
1 lemon
coriander (to garnish)
For couscous
500ml chicken stock
500g couscous
4 courgettes
2 carrots
2 small turnips
450g can chick peas
1tbsp chopped coriander
Fry chicken pieces in olive oil until brown, and set aside.
Saute onion and garlic in remaining oil. Transfer to large pot or casserole, and spices and cook for another minute. Add stock, bring to the boil, and return chicken. Reduce heat and simmer for 45mins – 1 hour.
Remove chicken (keep warm), and reduce liquid by a third. Meanwhile, blanch olives and lemon (sliced) in boiling water for 2 minutes, then drain and add both to liquid.
Cook couscous in chicken stock, and slice/dice and boil vegetables. Add drained vegetables to couscous, drain chick peas and add, add chiken pieces and pour over sauce. Garnish with fresh coriander.