Moroccan Chicken & Cous Cous
This is a dish that will liven up your week! Putting a little more effort into making a super tasty meal can do wonders to raise spirits.
This fabulous recipe from @cheftomwalton will transport you to brighter places and using a bone broth base will tick all the nutritional boxes. It's a win-win!
Serves 4
INGREDIENTS
1 whole chicken, cut into breasts and legs or 4 marylands
Salt, pepper
4 tbsp olive oil
4 small carrots
1 red onion, peeled, cut into thick wedges
1 head garlic cut in half
2 tbsp harissa paste ＋ extra to serve
2 tbsp ras el hanout spice mix
2 cups cous cous
500ml GOOD BONES Chicken Broth
2/3 cup green olives
½ cup toasted slivered almonds
8 fresh dates, torn
1 cup each mint & coriander, picked
1 lemon
Thick natural yoghurt, to serve
METHOD
Preheat an oven to 190°C.
Toss the carrots, onion & garlic in 1 tbsp of harissa, 2 tbsp olive oil and a little seasoning.
Roast on a tray for approx. 30 minutes until they are soft and slightly charred. Slice the carrots into large pieces and set everything aside.
Meanwhile, preheat a large shallow, oven proof frying-pan over a medium/high heat and add the remaining 2 tbsp of olive oil.
Season the chicken and add to the pan, skin side down, to colour then remove to a plate.
Bring the chicken broth to the simmer and turn off.
Add the remaining harissa paste, spice mix and cous cous and cook for 2 minutes stirring to lightly toast the spices then add the hot stock, mix through and cover for 2 minutes off the heat.
Mix the roast veggies and squeeze out the garlic into the cous cous along with the dates and almonds then nestle in the chicken into the cous cous, cover the pan or tray with foil and roast for 25 minutes.
Serve the dish topped with the fresh herbs a squeeze of lemon and the yoghurt and extra harissa on the side.