Name: Lemony chicken stew with giant couscous
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 tbsp olive oil; 2 onions chopped; 500g skinless boneless chicken thighs each cut into 2-3 chunks; 3 tbsp tagine paste or 2 tbsp ras el hanout; 2 x 400g cans tomato with chopped mixed olives; small handful fresh oregano leaves picked and chopped; 2 preserved lemons flesh removed, skin rinsed and finely chopped; 2 tbsp clear honey; 1 chicken stock cube; 200g giant couscous; handful parsley chopped

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Lemony chicken stew with giant couscous

Lemony chicken stew with giant couscous

Cassie Best

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Serves 4

Easy

Prep: 25 mins

Cook: 1 hr

plus longer cooking if needed

A star rating of 4.4 out of 5.64 ratingsRate

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This healthy Moroccan-style one-pot can be slow-cooked and dished up at different times - ideal for busy households

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
2 onions

chopped
500g skinless boneless chicken thighs

each cut into 2-3 chunks
3 tbsp tagine paste

or 2 tbsp ras el hanout
2 x 400g cans tomato

with chopped mixed olives
small handful fresh oregano

leaves picked and chopped
2 preserved lemons

flesh removed, skin rinsed and finely chopped
2 tbsp clear honey
1 chicken stock cube
200g giant couscous
handful parsley

chopped

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Nutrition: per serving

kcal415

low
fat9g

low
saturates2g
carbs48g
sugars18g
fibre5g
protein33g
salt1.6g

Method

step 1

Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.
step 2

Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you’re eating at different times.
step 3

Add the couscous 10 mins before you’re ready to serve, cover and simmer for 10 mins or until cooked. If you’re eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.

Recipe from Good Food magazine, April 2015

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A star rating of 4.4 out of 5.64 ratings

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