Moroccan Chicken
with Raisins, Couscous and Tomato Salsa
Colourful, quick and bursting with fresh ingredients, this recipe will bring the Moroccan sunshine straight to your kitchen. Our secret ingredient ras-el-hanout will give you a taste sensation you’ll want to recreate time and time again. Using diced chicken thigh not only gives you great flavour but also cuts down on time and washing up...over to you chef!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
150
Couscous
1
Chicken Stock Powder
1
Ras-el-Hanout
2
Medium Tomato
260
Diced Chicken Thigh
1
Garlic Clove
1
Flat Leaf Parsley
½
Lemon
1
Red Onion
40
Raisins
Not included in your delivery
Water
300
Water for the Couscous
Nutritional information
Utensils
Instructions
Cut the red onion in half, peel and thinly slice into half moons. Remove the core from the red pepper and chop into 1cm chunks. Peel and grate the garlic (or use a garlic press if you have one). Chop the vine tomato into small (roughly) 1cm pieces. Zest the lemon.
Meanwhile, pop a frying pan on medium heat and heat a drizzle of oil. Add your red onion slices and cook until softened, 5 mins. Turn up the heat to medium-high and add your chicken. Cook for another 5 mins, then add the pepper, raisins and half your tomato. Cook for 5 mins, then add your garlic and ras-el-hanout and cook for 1 minute more.
Mix the water (see ingredients for amount) with half the chicken stock pot in a measuring jug. Stir this into your tagine and bring to a gentle simmer. Turn the heat down and leave to gently simmer, 10 mins. The tagine should be a syrupy consistency.
Whilst the tagine simmers, pour the water into a saucepan (see ingredients for amount) on medium-high heat and add the rest of your stock pot. Stir to dissolve and once boiling, add the couscous and lemon zest. Stir together. Take off the heat, pop a lid on and leave to the side for 10 mins, or until everything else is ready.
Roughly chop the parsley. Pop it in a bowl and add your remaining chopped tomato. Squeeze in your lemon juice. Add a drizzle of olive oil, a pinch of salt and a grind of pepper and mix together.
Fluff up your couscous with a fork, taste and season with salt and pepper if you feel it needs it. Serve your couscous in bowls with a good helping of tagine and a spoonful of salsa. Enjoy!
