Recipe #11 - Chicken Tangine with Couscous Salad
Hi Everyone,
Seeing as its Easter I decided to cook something interesting. The tangine, originally from Morocco, is usually a very sweet feast but I have a recipe which is both healthy and flavoursome. First you start by boiling the chicken stock. Once it has boiled, pour 250ml in a large bowl and add the couscous, seal the bowl with cling film and leave to one side. If you have the traditional tangine pots that's great, for most of us that don't then a large casserole pan will suffice. Start by adding saffron to the stock and letting the flavours infuse. In the meantime heat some olive oil in the pan and cook the chicken thighs until they are brown on all sides. If you wish to make this healthy then remove the skin of the chicken. Once all the thighs are brown then place to one side.
Now start cooking the onion and garlic with the cinnamon. Once the onions have completely softened add the lemon, ground coriander and ground turmeric. After this just place the chicken back to the pan and add the saffron infused chicken stock. Cook for 15 minutes before adding the chickpeas and olives. You can season at this point as well. Cook for an additional 15 minutes before adding parsley to freshen the dish. Finally for the couscous. It should have absorbed all the stock so now add chopped spring onions, radishes, parsley, olive oil and salt/pepper. You can serve the tangine on the pot or on a dish with the couscous to one side. Enjoy!
Tangine:
400ml Chicken Stock
Pinch of Saffron
500g Chicken Thighs
1 Onion
1 Garlic Clove
1/2 Cinnamon Stick
1 tsp Ground Coriander
1 tsp Ground Turmeric
1 Preserved Lemon
400g Chickpeas
20g Black Olives
Olive Oil
Salt and Pepper
Cous Cous Salad:
250ml Chicken Stock
200g Couscous
1 Spring Onion
3 Radishes
Parsley
Salt and Pepper
Recipe
1) Boil the chicken stock and then separate the two quantities. Pour 250ml onto the couscous, wrap bowl with cling film and leave to one side. Infuse the remaining 400ml with a pinch of saffron.
2) In a large casserole pot heat olive oil and fry the chicken thighs until brown. Then take them out and leave to one side.
3) Fry the onions, garlic and cinnamon until the onions have completely softened. Then fry the preserved lemon, ground coriander and ground turmeric for 1 minute.
4) At this point add the chicken thighs to the pan alongside the remaining saffron infused stock and simmer for 15 minutes.
5) Add the chickpeas and olives to cook for an additional 15 minutes. Season to taste.
6) While this is cooking, get the couscous which would have absorbed all the stock. Add chopped radish, parsley and spring onions. Add a drizzle of olive oil and season.
7) Finish the tangine with chopped parsley and serve. Enjoy!
Seeing as its Easter I decided to cook something interesting. The tangine, originally from Morocco, is usually a very sweet feast but I have a recipe which is both healthy and flavoursome. First you start by boiling the chicken stock. Once it has boiled, pour 250ml in a large bowl and add the couscous, seal the bowl with cling film and leave to one side. If you have the traditional tangine pots that's great, for most of us that don't then a large casserole pan will suffice. Start by adding saffron to the stock and letting the flavours infuse. In the meantime heat some olive oil in the pan and cook the chicken thighs until they are brown on all sides. If you wish to make this healthy then remove the skin of the chicken. Once all the thighs are brown then place to one side.
Now start cooking the onion and garlic with the cinnamon. Once the onions have completely softened add the lemon, ground coriander and ground turmeric. After this just place the chicken back to the pan and add the saffron infused chicken stock. Cook for 15 minutes before adding the chickpeas and olives. You can season at this point as well. Cook for an additional 15 minutes before adding parsley to freshen the dish. Finally for the couscous. It should have absorbed all the stock so now add chopped spring onions, radishes, parsley, olive oil and salt/pepper. You can serve the tangine on the pot or on a dish with the couscous to one side. Enjoy!
Tangine:
400ml Chicken Stock
Pinch of Saffron
500g Chicken Thighs
1 Onion
1 Garlic Clove
1/2 Cinnamon Stick
1 tsp Ground Coriander
1 tsp Ground Turmeric
1 Preserved Lemon
400g Chickpeas
20g Black Olives
Olive Oil
Salt and Pepper
Cous Cous Salad:
250ml Chicken Stock
200g Couscous
1 Spring Onion
3 Radishes
Parsley
Salt and Pepper
Recipe
1) Boil the chicken stock and then separate the two quantities. Pour 250ml onto the couscous, wrap bowl with cling film and leave to one side. Infuse the remaining 400ml with a pinch of saffron.
2) In a large casserole pot heat olive oil and fry the chicken thighs until brown. Then take them out and leave to one side.
3) Fry the onions, garlic and cinnamon until the onions have completely softened. Then fry the preserved lemon, ground coriander and ground turmeric for 1 minute.
4) At this point add the chicken thighs to the pan alongside the remaining saffron infused stock and simmer for 15 minutes.
5) Add the chickpeas and olives to cook for an additional 15 minutes. Season to taste.
6) While this is cooking, get the couscous which would have absorbed all the stock. Add chopped radish, parsley and spring onions. Add a drizzle of olive oil and season.
7) Finish the tangine with chopped parsley and serve. Enjoy!
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