Smoked Chicken with Moroccan Couscous
Smoked Chicken with Moroccan Couscous
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Chicken
Cuisine
Moroccan
Author
Inverawe
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
I was blown away by Moroccan food when Robert and I went to Marrakech for our 25th wedding anniversary. The spiced sweetness of the tastes and the heady souk air was so exotic. When we got home I was determined to create a dish to remind me of our magical holiday.
Ingredients
- 55g (2 oz) butter
- 6 spring onions, sliced
- 2 celery sticks, diced or sliced
- a large pinch of ground cinnamon
- 1 chicken stock cube
- 55g (2 oz) chopped apricots
- 55g (2 oz) raisins
- 300g (10 oz) couscous
- 55g (2 oz) whole almonds, toasted
- 1 whole smoked chicken, flaked into large pieces
To Server
- chopped fresh coriander
- 3 tablespoons olive oil
- 1 teaspoon sweet or smoked paprika
- ¼ teaspoon cumin
Directions
Gently sauté the sliced celery and spring onions in the butter. Stir in the crumbled chicken stock cube, cinnamon, chopped apricots, raisins and couscous. Mix well. Pour in about 400ml (⅔ pint) boiling water (or enough to cover), cover with cling film and leave to stand and swell for 10 minutes.
Meanwhile toast and roughly chop the almonds and warm the chicken.
When the couscous is ready, fluff it up with a fork and transfer to a large shallow dish. Pile the chicken on top and scatter with the almonds.
To serve, heat the olive oil in a small pan, then stir in the paprika and cumin. Drizzle over the dish and sprinkle with a little extra cinnamon and chopped coriander. Serve with roasted red peppers and butternut squash.