Middle Eastern Chicken With Moghrabieh Couscous

1. 1

   Using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.

2. 2

   When the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.

3. 3

   Add the onion, and continue cooking unitl the onion is translucent - about 5 minutes If either onion or chicken starts to burn, reduce the heat.

4. 4

   Add the fennel seeds, cumin and corriander and cook another minute.

5. 5

   Add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.

6. 6

   While the chicken is cooking, add the Moghrabieh to a pot of boiling water and cook for about 15 minutes or until the Moghrabieh is cooked but not mushy. Drain and set aside.

7. 7

   After 30 minutes, add the tomato to the chicken and cook a further 15 minutes. If needed increase the cooking time if the chicken is not yet 'falling off the bone'.

8. 8

   Remove the chicken from the pot and remove chicken from the bone.

9. 9

   If the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.

10. 10

    Return the chicken to the sauce once the right consistency has been achieved.

11. 11

    To serve, add the Moghrabieh to bowls and top with the chicken mixture.

* Per serving · 4 servings · Values may vary.