Simple Way to Make Moroccan Chicken and Cous Cous Ultimate

Moroccan Chicken and Cous Cous.

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Alright, don't linger, let's task this moroccan chicken and cous cous formula with 20 elements which are absolutely easy to receive, and we have to process them at the very least through 13 actions. You should expend a while on this, so the resulting food could be perfect.

Composition Moroccan Chicken and Cous Cous:

1. Need Aubergine Paste (this can be made in advance and chilled).
2. Give 1 - Aubergine.
3. Give 4 clove of garlic, crushed.
4. Require 1 tbsp olive oil.
5. Prepare 1 tbsp for turmeric.
6. Prepare 1 - salt and pepper for seasoning.
7. Prepare of Main dish.
8. Require 1 for Aubergine paste (see above).
9. Provide 2 for chicken drumsticks.
10. Require 2 for chicken thighes.
11. Provide 2 tbsp - olive oil, 1 in a heat proof pot and the other in a food bag..
12. You need 400 grams of tinned chopped tomatoes.
13. You need 1 pepper, sliced.
14. Prepare 125 grams cous cous.
15. Need 500 ml - chicken stock.
16. You need - Main dish (Spices).
17. Prepare 1 - whole chilli pepper.
18. Give 1/2 grams cinnamon shard.
19. Prepare 1 tsp paprika.
20. You need 1 tsp - cumin.

Moroccan Chicken and Cous Cous how to cook:

1. For the paste : pre-heat the oven to 190°C / 170°C fan. Pierce the outer skin of the aubergine, place in the oven and bake for 40-50mins. Once removed from the oven, open up and scoop out the insides and mush up. Add the rest of the paste ingredients and mix together. You can store this in the fridge and use later or use straight away..
2. Place the chicken in the food bag, add some salt and pepper, seal the bag and toss the chicken to cover in the oil..
3. Heat the oil in the pot. Add the spices for 20seconds..
4. Add the chicken and lightly brown. Once browned remove..
5. Add the pepper and cook for 1min..
6. Add the paste and cook for 1min..
7. Add the tomatoes and cook for 2mins..
8. Add the stock, scraping the bottom of the pot to deglaze..
9. Place the chicken on top, skin down. Place the lid on the pot and cook on a low to medium heat for 35-40mins..
10. Once the chicken is cooked, remove the chicken to rest and ladle out 200ml of the stock in to a bowl or jug..
11. Add the cous cous to the separated stock, and leave to soak, fluffing up and separating with a fork after a couple mins..
12. Turn the heat up on the pot with remaining stock to a high setting and reduce for 5mins..
13. serve.

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