Name: Moroccan-style chicken with buttered couscous
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 10 gram butter; 1 tablespoon olive oil; 1/3 cup (55g) whole blanched almonds; 1 small (100g) red onion, chopped finely; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoon sweet paprika; 2 roasted chicken wings; 2 roasted chicken drumsticks; 1/4 cup (125ml) salt-reduced chicken stock; 1/4 cup (40g) green olives, seeded, halved; 2 teaspoon finely chopped preserved lemon rind; 2 tablespoon coarsely chopped fresh coriander leaves; Butiered couscous; 1/2 cup (125ml) salt-reduced chicken stock; 1/2 cup (125ml) water; 50 gram butter, chopped; 3/4 cup (150g) couscous

Ingredients

10 gram butter

1 tablespoon olive oil

1/3 cup (55g) whole blanched almonds

1 small (100g) red onion, chopped finely

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

1/2 teaspoon sweet paprika

2 roasted chicken wings

2 roasted chicken drumsticks

1/4 cup (125ml) salt-reduced chicken stock

1/4 cup (40g) green olives, seeded, halved

2 teaspoon finely chopped preserved lemon rind

2 tablespoon coarsely chopped fresh coriander leaves

Butiered couscous

1/2 cup (125ml) salt-reduced chicken stock

1/2 cup (125ml) water

50 gram butter, chopped

3/4 cup (150g) couscous

Method

1.Heat the butter and 2 teaspoons of the oil in a large frying pan; cook the almonds, stirring, until lightly browned all over; remove from pan.

2.In the same pan, heat the remaining oil; cook onion, stirring, until onion is soft. Add the spices; cook, stirring, until fragrant.

3.Add the prepared chicken wings and drumsticks, turning to coat in the onion mixture. Add the stock; cook, covered, for about 5 minutes or until the chicken is heated through.

4.BUTIERED COUSCOUS: Meanwhile, bring stock, water and half of the butter to the boil in a small pan. Pour stock mixture over couscous in a large heatproof bowl, stand, covered, for 3 minutes. Add the remaining butter, fluff the couscous with a fork or whisk. Season to taste with salt and pepper.

5.Stir the olives, preserved lemon and almonds into the chicken mixture; serve with the Buttered Couscous, top with the coriander leaves.

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