North African Chicken Stew
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
4
- Ingredients
- 8 boneless Chicken thigh (each cut into 3)
- 2 tsps medium Curry powder
- 2 tsps paprika
- ½ tsp ground cinnamon
- 5 Tbsps olive oil
- 1 onion (chopped)
- 5 cloves garlic cloves (crushed)
- 2 cups canned Tomatoes
- 1 cup dried Apricot (chopped)
- 2 cups Couscous
- 2 cups hot Vegetable broth
- ¼ cup butter (diced)
- 2 Tbsps chopped parsley
- 4 Tbsps toasted slivered almonds
Preparation steps
1.
Put the chicken into a large bowl and season generously with salt and ground black pepper.
2.
Mix together the curry powder, paprika, cinnamon and 3 tbsp olive oil. Spoon over the chicken and turn to coat all over. Cover and marinate for 30 minutes.
3.
Heat the oven to 200C (180C fan) 400F, gas 6.
4.
Heat an ovenproof dish over a medium flame with the remaining oil and cook the chicken for 10 minutes until browned all over then add the chopped onion and garlic and cook for 2 minutes.
5.
Add the tomatoes and apricots, bring to a boil then cover the dish and cook in the oven for 20 minutes until the chicken is cooked through.
6.
Put the cous cous into an ovenproof dish. Pour on the hot vegetable broth and add 1 tsp salt. Stir, leave for 10 minutes until the broth has been absorbed then fluff up with a fork. Dot the butter over the couscous and keep warm.
7.
Stir the parsley into the spiced chicken, garnish with toasted flaked almonds and serve with the cous cous alongside.
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