About this recipe:This recipe comes from my Moroccan friend Leyla. She knows how to make great couscous, and she gave me this expertly spiced chicken recipe that is simple enough to make midweek.
3 tablespoons olive oil
4 chicken legs
2 large onions, finely chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 large pinch ground coriander
1 large pinch paprika
salt and ground black pepper
1 chicken or vegetable stock cube
chopped fresh coriander, to garnish
2 tablespoons olive oil
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Method Prep:5min › Cook:55min › Ready in:1hr
In a large, deep frying pan or casserole with a lid, heat the 3 tablespoons olive oil, and cook the chicken legs until golden on all sides, about 10 minutes. Set aside.
Stir the onions into the pan, and cook until translucent and lightly golden, about 3 minutes. Stir in the ginger, cinnamon, coriander and paprika. Crumble in the stock cube and pour in the 750ml water. Return the chicken to the pan and season with salt and pepper. Bring to the boil, reduce the heat and simmer, covered, for 45 minutes.
Fifteen minutes before the end of the cooking time for the chicken, boil the 250ml water in a saucepan. Pour in the couscous, stir quickly, cover, remove from the heat and let the couscous steam for 12 minutes or so.
Fluff the couscous with a fork and stir in the 2 tablespoons of olive oil. Pour the couscous out onto a serving platter, place the chicken legs on top, and sprinkle with fresh coriander. Pour the sauce from the pan into a sauce boat and serve, very hot, separately.
For a touch of sweetness and Moroccan flavour, try adding a handful of dried apricots or prunes to the chicken mixture whilst it is simmering. Blanched almonds would also make a tasty addition.