Wednesday, 3 February 2010

Not strictly french....

As you probably know, the French love Morocco and all things Morrocan so as a result you will find a lot of interior decoration magazines on moroccan inspired decor and a lot of moroccan recipes.

I lived in Dubai for a while so indulged myself in all things Moroccan and even decorated our house with lots of fabulous pieces from Morocco.

Last night I cooked this recipe for dinner:

Moroccan chicken with minted couscous

8 chicken fillets or 4 chicken breasts – without skin, cut into cubes
1 tablespoon olive oil – for sautéing
1 spanish onion – finely chopped
2 red capsicums – finely chopped
1/2 dried apricots
1 tin diced tomatoes
2 cups chicken stock
4 cloves garlic – crushed
2 teaspoons minced ginger
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon tumeric
1 teaspoon ground cinnamon
1 teaspoon lemon rind – grated
2 tablespoons lemon juice
2 tablespoons honey
ground black pepper to taste
small handful of toasted, flaked almonds - optional
small bunch of chopped coriander - optional

1.Combine garlic, ginger, lemon rind and juice, honey and all of the spices in a bowl, and add chicken cubes – stir around to coat the chicken.
2. Cover and leave to marinate for 2 hours (or overnight if preferred). 3. Heat oil in large saucepan and sauté chicken cubes until golden brown. Remove and set aside.
4. Add a little more oil to pan if necessary, and brown the onions and capsicum.
5. Return chicken to the pan and add tinned tomatoes,dried apricots, and stock.
6. Simmer for 20 - 30 minutes until chicken is completely cooked and liquid has reduced slightly.
7. Sprinkle with sliced almonds and chopped coriander (optional)

About 10 minutes before the chicken is ready, I make the minted cous cous.

Minted couscous

2 cups couscous
2 cups boiling water
1 tablespoon olive oil
2 tablespoons lemon juice
2 cups fresh mint – roughly chopped
1 cup spring onions – chopped
sea salt and ground pepper to taste

1. Put the couscous into a large serving bowl and pour over the boiling water. Allow to sit for 5 – 7 minutes for water to be absorbed then stir with a fork.

2. Add oil and lemon juice.

3. Stir in mint and spring onions. Season with salt and pepper.

I like to serve these in shallow flat bowls with the cous cous on the bottom and then put the chicken on top - delicious.

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