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North African Chicken with Couscous

North African Chicken with Couscous

North African Chicken with Couscous

Serves 6-8

Mahy Farms whole chicken  (jointed 6 pieces)
Mahy Farms boneless chicken thighs
2 Tbsp extra virgin olive oil (EVO)
300g shallots, peeled and chopped
2 cloves garlic, sliced
6cm piece ginger, grated
1½ tsp coriander seeds, toasted and ground
1½ tsp cumin seeds, toasted and ground
2 cinnamon sticks
Large pinch Gohar saffron
1½ tsp Alexandra's ras el hanout
Large pinch Spice Trader chilli flakes
½ cup tabletop Australian muscatel clusters , removed from stem
400g butternut, peeled and chopped
500ml Sabato chicken stock
Juice and zest of a lemon
1 Tbsp J. Friend & Co beechwood honeydew honey
Sea salt and freshly ground black pepper
½ cup coriander, to garnish
¼ cup toasted Marcona almonds , to finish
Julie Le Clerc harissa , to serve

For the couscous:
1½ cups Girolomoni couscous
1½ cups water, boiling
1 Tbsp extra virgin olive oil (EVO)
½ cup toasted Marcona almonds , roughly chopped
1 cup mint, chopped
1 cup parsley, chopped
Juice of 3 lemons
Sea salt and freshly ground black pepper
 

Heat oven to 180°C.

In an ovenproof pot, sauté chicken in EVO until brown. Remove and set aside. Lower the heat add shallots and cook until brown all over. Add garlic and ginger and cook for 1 minute. Add spices and muscatels and cook for a further minute. Place butternut in pot and coat with spices. Arrange chicken on top of butternut mix and pour over chicken stock, lemon juice, zest and honey. Bring to a gentle simmer then place in oven for 40 minutes with lid.

To make the couscous:

Place the water in a pot and bring to the boil. Add the couscous with a splash of EVO, cover, remove the heat and stand for 10 minutes. Fluff with a fork and add the remaining ingredients.

Serve the chicken with couscous and scatter with coriander and almonds. Enjoy with a bowl of harissa.

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Sabato


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