Smoked Chicken with Moroccan Cous Cous
Smoked Chicken with Moroccan Cous Cous
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Chicken
Cuisine
African
Servings
4
Prep Time
20 minutes
Cook Time
10 minutes
Smoked Chicken with Moroccan Cous Cous
Ingredients
-
Whole Smoked Chicken or 4 Smoked Chicken Breasts
-
2 Sticks Celery
-
6 Spring Onions
-
50g Butter
-
Chicken Stock Cube (crumble type)
-
Ground Cinnamon
-
50g chopped apricots
-
50g raisins
-
50g Flaked Almonds
-
300g Cous Cous
-
400ml Boiling Water
-
Paprika & Olive Oil
Directions
Slice and gently saute the celery and spring onions in the butter.
Stir in the crumbled chicken stock cube with a large pinch of ground cinnamon.
Add the chopped apricots, raisins and cous cous.
Mix well ensuring the cous cous is coated with the butter and juices.
Pour in the boiling water (enough to cover) and leave to stand for 10 minutes.
Toast the flaked almonds under the grill.
Warm up the chicken thoroughly.
Transfer the cous cous to a large bowl and fluff it up with a fork. Flake the chicken on top.
Scatter with the flaked almonds
Warm up some olive oil with a pinch of cumin and paprika and drizzle this over the top of the chicken.
Recipe Note
Can be served as is but is wonderful with roasted red peppers and butternut squash.