Saturday, 27 December 2014

Moroccan Chicken Cous Cous

Tired of sliced turkey? For me, turkey leftovers are more appealing on Boxing Day, but on the 27th I quickly grow tired of attempting to reinvent the turkey leftovers that I have ate for my lunch and dinner. That's where the humble chicken (any other time of year, chicken would not be described as "humble") mince is a refreshing and economical change to the usual turkey dishes that are served. This dish is Moroccan inspired: exotic spices, harisa paste, cous cous and raisins for good measure. Any dish that relies on an array of colourful seasoning, I am instantly sold, which was the case for this Moroccan chicken cous cows. This dish has also been an educational lesson to me as I usually season the mince, but in this dish the seasoning is added to the pan. The seasoning added to the pan creates the wonderful aroma and alongside the sweating onions is what makes this dish. The addition of the chicken mince gives the humble cous cous a lift and makes the dish hearty enough to eat as an evening meal, which is when I served this dish. I made this dish in under 30 minutes, using one frying pan which is handy for a quick, delicious, spicy, a healthy meal and saves on washing up. 
Here is how my Moroccan Chicken Cous Cous turned out:

Moroccan Chicken Cous Cous

Moroccan Chicken Cous Cous.

Moroccan Chicken Cous Cous

Recipe for Moroccan-Style Mince.
Serves 4, Prep time: 5 minutes, Cook Time:Approx 30 minutes

2 tbsp vegetable oil
1 large onion, finely chopped
2 garlic cloves, finely chopped 
1tbsp ground cumin
1 tsp ground cumin
1 tsbp ground cinnamon
2 tsp ground turmeric
500 g fresh chicken mince
500 ml chicken stock
70 g raisins
250 g couscous
finely grates zest and juice of 1 lemon
salt and pepper
sprigs of flat leaf parsley, to garnish (optional)

1) Heat the oil in a large, non-stick frying pan, add the onion and cook over a low heat, stirring occasionally, for 4-5 minutes, until softened. Add the garlic and spices and cook for a further 1 minute over a medium heat.
2) Add the mince and cook, stirring frequently and breaking up the meat with a wooden spoon, for 4-5 minutes, until lightly browned. Add the stock and raisins, cover over a low heat for a further 8-10 minutes.
3) Add the couscous, and salt and pepper to taste, stir and cover again. Simmer for 5-6 minutes, until the couscous has absorbed the stock and is fully cooked.
4) Remove from the heat, then stir in the lemon zest and juice. Garnish with parsley and serve immediately. 


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