This vibrant low fat meal with a mild spicy flavour!
Ingredients:
4 pcs. skinless-boneless chicken thighs, sliced into bite-sized chunks
2 tbsp extra virgin olive oil
2 garlic coves, finely chopped
1 medium size white onion, cut into chunks
100g organic carrots, sliced
25 pcs. green olive
300g home-cooked chick peas
10 pcs dried apricots. sliced halves
1 tbsp fresh chopped parsley
1½ tsp moroccan spice blend
pinch of salt
Preparation:
1. Heat the oil in a copper vegetable pan at medium heat, then saute the garlic and onion for a minutes. Add the spices and cook until fragrant.
2. Add the chicken pieces and carrots, turn frequently to ensure chicken is coated with spices.
3. Then pour the chicken stock with chick peas, olive and apricot.
4. Season with salt, cover and reduce at low heat. Bring to a boil and then simmer for 20 minutes or until the chicken is cooked through.
5. Remove lid and simmer for 5-10 minutes to ensure the sauce thickens. Turn off the heat then stir through the parsley.
6. Serve immediately with saffron couscous.
For Saffron Couscous:
While chicken stew is simmering, prepare couscous.
3 cups chicken broth
2 cup couscous
1 clove garlic, minced or finely chopped
1 small white onion, finely chopped
½ tsp saffron threads
1 tbsp olive oil
Preparation:
1. In a medium deep pan, heat the oil over medium heat. Add the garlic, onion and saute for a minute or so do not brown. Pour the stock and saffron, stir and bring to simmer.
2. As soon as the broth is boiling, add the parsley, then add the couscous immediately.
3. Stir the couscous thoroughly.
4. Cover with tight fitting lid on the pan. Turn off the gas and let sit 5-10 minutes or until all the liquid is absorbed. The couscous should be light and fluffy like al dente pasta. Serve warm or reheat in the microwave.
Moroccan Spice Blend:
1 tsp coriander seed
1 tsp cloves
1 tsp cumin
1 tsp cayenne pepper
1 tsp black peppercorns
1 tsp green peppercorns
half cinnamon stick
1 tsp turmeric powder
1 tsp ginger powder
1 tsp cardamon seed
Using a mortar and pestle grind all the ingredients except the spice powder. Then blend it all together, transfer to a glass jar, and store in a dry, dark place.
Home-Cooked Dry Chick Peas:
Cooking dry chickpeas or garbanzos is as easy as it gets. When they’re freshly cooked they taste better too than the one in a can.
1. Soak 1 cup of chick peas in fresh water for 8 to 10 hours.
2. When you are ready to cook. Place them in a pot and cover with water. Cover and bring to a boil then simmer. Add pinch of salt if desired. Let the beans cook for an hour or more till desired tenderness. The beans will expand a bit as you cook them. When the beans are fully cooked, drain in a colander and allow to cool!
Ingredients:
4 pcs. skinless-boneless chicken thighs, sliced into bite-sized chunks
2 tbsp extra virgin olive oil
2 garlic coves, finely chopped
1 medium size white onion, cut into chunks
100g organic carrots, sliced
25 pcs. green olive
300g home-cooked chick peas
10 pcs dried apricots. sliced halves
1 tbsp fresh chopped parsley
1½ tsp moroccan spice blend
pinch of salt
Preparation:
For Saffron Couscous:
While chicken stew is simmering, prepare couscous.
3 cups chicken broth
2 cup couscous
1 clove garlic, minced or finely chopped
1 small white onion, finely chopped
½ tsp saffron threads
1 tbsp olive oil
Preparation:
1 tsp coriander seed
1 tsp cloves
1 tsp cumin
1 tsp cayenne pepper
1 tsp black peppercorns
1 tsp green peppercorns
half cinnamon stick
1 tsp turmeric powder
1 tsp ginger powder
1 tsp cardamon seed
Using a mortar and pestle grind all the ingredients except the spice powder. Then blend it all together, transfer to a glass jar, and store in a dry, dark place.
Home-Cooked Dry Chick Peas:
