Easy Weeknight Meal! Spiced Chicken & Couscous – Glen And Friends Cooking
For the chicken and veg:
75 mL (⅓ cup) olive oil
30 mL (2 Tbsp) vinegar / lemon juice
60 mL (4 Tbsp) tomato paste
4 cloves garlic (minced)
15 mL (1 Tbsp) Ras el Hanout ( https://youtu.be/3dS-DvGewaM )
Salt and pepper to taste
6 to 8 chicken thighs
3 carrots
Handful of shallots – or any onion
Handful of cauliflower florets
Bell pepper cut up
For The Couscous
250 mL (1 cup) couscous
250 mL (1 cup) vegetable or chicken broth
Salt to taste
Method:
Whisk together the olive oil, vinegar, tomato paste, garlic, and spices.
Combine the chicken and cut up veg in a large bowl / container, and toss together with the marinade.
Cover, refrigerate for 2-12 hours.
Pre-heat the oven to 220ºC (425ºF).Transfer to a braiser / ovenproof pan and bake for 40 to 45 minutes or until the chicken is fully cooked.
When the chicken and veg are nearly cooked, prepare the couscous.
Bring the water or both to a boil, then add the salt and couscous.
Cover and turn off the heat.
Leave for 10 minutes, then fluff the with a fork.Spoon the couscous around the chicken; cover and leave for about 10 minutes – the couscous will absorb some of the flavours in the pan.
Garnish with parsley if you wish, then serve.
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