Moroccan Couscous With Chicken: Winter Warmers 2

In need of some winter warming food? In this episode, Chef Sim Smith shows you how to make Morroccan couscous with chicken and vegetables, infused with spices and served with a hot sauce.

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INGREDIENTS:

1 tbsp olive oil
1 onion, diced
2 chicken breasts (no skin)
2 chicken thighs (no skin)
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground coriander
Salt
½ tbsp. tomato puree
Chicken stock
2 carrots, chopped
1 small green cabbage, chopped in to quarters
4 small potatoes, peeled
2 parsnips, chopped
2 courgettes, chopped
1 tin of chickpeas
Couscous to serve
Knob of butter
1 tsp of harissa paste
Pinch of fresh coriander, chopped

STEP 1: COOK THE ONIONS
Heat some oil in a pan and soften the onions over the heat until they go translucent.

STEP 2: ADD SPICES
Meanwhile, place the chicken breasts and thighs in a separate bowl and add the cumin, cinnamon and coriander and a pinch of salt. Mix the chicken around in the bowl to coat the meat well. Then place the chicken breasts and thighs in the pan with the onions and cook until they start to brown.

STEP 3: ADD VEG
Next, add the tomato paste to the pan and stir to coat the onion and chicken. Then pour enough chicken stock into the pan to cover the chicken and accompany with the carrots and green cabbage. Then leave to simmer for 45 minutes.

Next, add the small potatoes and parsnips. Cover with 1 litre of chicken stock and leave to simmer again for 5 minutes.

Next, add the courgettes along with some more stock and leave for a further 5 minutes to simmer. Then place the chickpeas in the pan, and leave, again, for another 5 minutes.

STEP 4: COOK THE COUSCOUS
While the chickpeas are simmering, prepare the couscous. Place it in a dish or bowl, season with some salt, and then pour over some just-boiled water until the couscous is just covered. It should be ready in about 5 minutes. Then add some butter and stock from the chick and vegetable pot to the cous cous and fluff it to mix using a fork. Set aside.

STEP 5: MAKE A SAUCE
Ladle out 2-3 helpings of the stock from the chick and vegetable pot into a jug. Then mix in the harissa paste. Set aside.

STEP 6: SERVE
Serve the chicken and vegetables with the couscous and drizzle some of the spicy sauce on top. And finish with a pinch of chopped fresh parsley on top.

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