Moroccon Chicken and Cous Cous Recipe

Name: Moroccon Chicken and Cous Cous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp Turmeric; 2 tbsp Garam Masala; 1 Onion, diced; 3 clove of Garlic, crushed; 500 ml Chicken Stock; 2 Chicken Thighs; 2 Chicken Drumsticks; 240 grams Cous Cous; 1 Pepper, chopped; 1 handful of Spinach Leaves; 1 handful of Beansprouts; 75 grams Wild Mushrooms; 2 tbsp Sunflower Oil; 1 1/2 tbsp Sunflower Seeds

Servings: persons

1 tbsp Turmeric
2 tbsp Garam Masala
1 Onion, diced
3 clove of Garlic, crushed
500 ml Chicken Stock
2 Chicken Thighs
2 Chicken Drumsticks
240 grams Cous Cous
1 Pepper, chopped
1 handful of Spinach Leaves
1 handful of Beansprouts
75 grams Wild Mushrooms
2 tbsp Sunflower Oil
1 1/2 tbsp Sunflower Seeds

1
Heat the oil in a hob safe cast iron pot.
2
Brown the chicken pieces.
3
Remove and add the onion and garlic, cook for 2mins.
4
Add the beansprouts, mushrooms, pepper and seeds, cook for 1-2mins.
5
Add the spices, allow to cook out for 1min, then add the stockand chicken to the pot.
6
Add the chicken skin down.
7
Cook on the hob with the lid on for 30-40mins.
8
( make sure chicken is cooked thoroughly.
9
73c for 2mins ideal)
10
Remove the chicken to rest.
11
Meanwhile, add the cous cous and spinach to the pot, turn off the heat but keep onthe hob.
12
Allow about 5mins for the cous cous to soak up all the stock and juices.

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp Turmeric, 2 tbsp Garam Masala, 1 Onion, diced, 3 clove of Garlic, crushed, and more.

Yes, Moroccon Chicken and Cous Cous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccon Chicken and Cous Cous

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