Little Leakers
Moroccan Chicken with Steamed Couscous
2 chicken breast fillets – cut into large pieces after removing all fat medium skinless
chicken drumstick
1 tablespoon MCT Oil
1 medium onion(s), sliced thickly
1 medium red green or yellow pepper(s), RED, de-seeded and sliced
2 medium carrot(s), cut into thick sticks
250 g potato(es), (9oz) cut into thick chunks
1 stick celery, large, sliced thickly
1/2 teaspoon turmeric, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon ground cumin
2 teaspoon ground coriander
450 ml fresh stock, chicken
1 portion bay leaf
1 portion lemon(s), (juice of, plus a few strips of zest)
1 tablespoon parsley, (or corriander) hand full fresh sprigs, chopped
250 g dried couscous
1 pinch salt, to season
1 serving pepper, to season
Season the chicken lightly. Heat the oil in a large heavy-based saucepan and brown the pieces
quickly. Remove and stir in the chunky vegetables. Add 3 tablespoons of water and then cover
the pan. Cook gently for 5 minutes until softened, shaking the pan occasionally. Stir in all the
spices except the bay leaf. Cook for a minute and then add the bay leaf. Stir in the stock and add
the lemon zest. Bring the stock to the boil, then season and cover. Simmer very gently for about
45 minutes until the meat is tender. Stir in the lemon juice. Meanwhile, soak and steam the
couscous according to the pack instructions. Serve the chicken and vegetables on a bed of
couscous with the parsley or coriander sprinkled on top.
chicken drumstick
1 tablespoon MCT Oil
1 medium onion(s), sliced thickly
1 medium red green or yellow pepper(s), RED, de-seeded and sliced
2 medium carrot(s), cut into thick sticks
250 g potato(es), (9oz) cut into thick chunks
1 stick celery, large, sliced thickly
1/2 teaspoon turmeric, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon ground cumin
2 teaspoon ground coriander
450 ml fresh stock, chicken
1 portion bay leaf
1 portion lemon(s), (juice of, plus a few strips of zest)
1 tablespoon parsley, (or corriander) hand full fresh sprigs, chopped
250 g dried couscous
1 pinch salt, to season
1 serving pepper, to season
Season the chicken lightly. Heat the oil in a large heavy-based saucepan and brown the pieces
quickly. Remove and stir in the chunky vegetables. Add 3 tablespoons of water and then cover
the pan. Cook gently for 5 minutes until softened, shaking the pan occasionally. Stir in all the
spices except the bay leaf. Cook for a minute and then add the bay leaf. Stir in the stock and add
the lemon zest. Bring the stock to the boil, then season and cover. Simmer very gently for about
45 minutes until the meat is tender. Stir in the lemon juice. Meanwhile, soak and steam the
couscous according to the pack instructions. Serve the chicken and vegetables on a bed of
couscous with the parsley or coriander sprinkled on top.
