One pot dishes have always been showstoppers for most kitchens. It is not only easy to prepare but also combines different food groups in one recipe. A Lemony Chicken Stew with Couscous is ideally suited to a busy home where there is little time to cook. A perfectly healthy, tasty and flavorful Moroccan dish, it takes away the hassle of cooking different types of food. Besides, the wonderful combination of chicken and couscous is a great way to change your taste.
Here’s The Recipe For Lemony Chicken Stew With Couscous:
Preparation Time: 25 Minutes
Cooking Time: 1 Hour
Boneless chicken thighs: 500 grams
Giant couscous: 200 grams
Canned tomatoes with olives: 800 grams
Onion: 2 pieces
Tagine paste: 2 tablespoon
Chicken stock cube: 1 piece
Olive oil: 1 tablespoon
Preserved lemons: 2 pieces
Fresh oregano: a handful
Honey: 2 tablespoon
Parsley: a handful
Method Of Preparation:
Choose skin and boneless chicken thighs for this recipe. Cut each piece into 2 to 3 medium size pieces. Finely chop onions and keep them aside. Also peel the skin of each preserved lemon. Remove the flesh and chop into small pieces.
Heat olive oil in a big casserole. Add chopped onions and fry them until golden brown. As they start caramelizing, push it to one side of the casserole and gradually place the chicken thighs. Cook them on high heat for 5 to 7 minutes, until it starts changing color. Allow the chicken to take on a brownish color.
Mix the onions with the chicken and add the tagine paste. Also add the tomatoes, chopped lemons and some oregano. Keep stirring. Crush the chicken stock cube with your hands and mix it with the chicken. Add honey and about half a cup of water. With a little bit of black pepper and salt, season the dish. Combine everything together and cover the casserole with a lid. Let it simmer on a low flame for 35 to 40 minutes.
Just before serving the dish, add couscous to the pan. Cover and cook for another 10 minutes or until the couscous becomes soft and fluffy. Mix it with the chicken and serve. Sprinkle a handful of finely chopped fresh parsley leaves on top as a garnish.