Some of my favourite food is always of a Moroccan origin, with sweet spices, a huge contrast in textures and always relatively easy things to produce in any kitchen. It is something I always stray towards when creating recipes in my kitchen and is also something that always goes down well with whoever gets the pleasure to eat it. Even if I do say so myself 😉 I got the inspiration for this recipe from something that was published in a Sunday paper magazine, consisting of chicken with honey and almonds. After trying the recipe out, I decided to take away and add a few things, resulting in a recipe that I am very happy with. It is very simple to make, is great as a healthier dinner and also seems to be very good for leftovers as lunch.
This recipe has the perfect balance of flavour with rich spices, mixed perfectly with the sweetness of mango and honey. This makes it an ideal meal to serve to anyone.
Prep Time: 20 minutes
Cooking Time: 1 Hour
6 to 8 Chicken Thighs & Drumsticks // Half an Onion, finely chopped // 1 red Pepper, sliced // 1tsp Sugar // 4 Garlic Cloves, finely chopped // 1 Can Chopped Tomatoes // 1tbsp Honey // 300ml Chicken Stock // 2tbsp Yoghurt // 1tbsp Flaked Almonds // 2tsp Apricot Jam // 1 Pack Long Stem Broccoli // 2tsp Ground Cumin // 1tsp Paprika // 1tsp Chilli Powder // 1 Lime // 1 Handful Chopped Coriander
Cous Cous – 100g Cous Cous // Boiling Water // ½ Red Pepper, finely chopped // 1 Handful Chopped Coriander // ½ Lime Juice // Salt and Pepper
To begin with, make sure all the ingredients are prepped and ready to go, as this comes together pretty quickly. I always start by making the cous cous, as the longer it can cook for, the better it usually is. In a average size plastic tub, add your cous cous. Top with a drizzle of olive oil, lime juice, salt and pepper, red pepper and coriander. Mix everything together thoroughly. Add the boiling water to just above the cous cous and place the lid on the pot. Set aside so you can prepare the chicken.
On a plate, place the chicken pieces. Sprinkle with salt and pepper then cover. Heat some oil and butter in a shallow pan until bubbling. Add the onions, followed by the sugar. Cook until soft and golden, then add the fresh garlic. Cook again for another two minutes. Add the spices, honey and jam. Cook for a minute, then add the red pepper. Keep stirring until everything is soft and has come together. You should be getting a beautiful aromatic smell from this. Now add the chicken and stir it into the spices and onion mixture. Reduce the heat a little, place on the lid and let them cook for ten minutes.
Once the ten minutes is up, pour over the chicken stock, chopped tomatoes, lime juice and some salt and pepper. Mix this all together. Place the broccoli stems on top, cover the pan again and cook for 45 minutes. Remove from the heat and let it sit for 5 to ten minutes.
Sprinkle the flaked almonds and coriander over the chicken ready to serve with the cous cous. You can also add a dollop of yoghurt on your plate for extra freshness and flavour! Bon Apetite!
This recipe is my own.