About this recipe:Impress your friends with this classic Moroccan dish which can be spiced up or toned down according to preference. Great for chilly autumn or winter days. All the prep time is in the chopping, the rest is easy!
1 tablespoon olive oil
900g chicken thighs
340g Merguez or other spicy sausage
1 tablespoon minced garlic
2 onions, minced
2 carrots, peeled and cut into 1cm rounds
1/2 stick celery, cut into 1cm pieces
1 swede, parsnip or turnip - peeled and cut into 1cm cubes
1/2 green pepper, cut into 6mm strips
1/2 red pepper, cut into 6mm strips
1 (400g) tin chopped tomatoes
1 (400g) tin chickpeas
500ml chicken stock
2 teaspoons chopped fresh thyme
1 teaspoon turmeric
1 teaspoon cayenne pepper
1/4 teaspoon harissa, or to taste
1 bay leaf
2 courgettes, halved lengthways and sliced into 2.5cm pieces
2 tablespoons extra virgin olive oil
500ml chicken stock
125g natural yoghurt
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Heat olive oil in a large frying pan over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown on both sides; set aside. Reduce heat to medium, add sausage, and cook sausage until no longer pink; set aside.
Stir garlic and onions into pan; cook until onions have softened and turned translucent. Stir in the carrots, celery, swede, green pepper, red pepper, tomatoes, chickpeas and 500ml chicken stock. Season with thyme, turmeric, cayenne, harissa and bay leaf. Cut sausage into 3cm pieces, and add to pan along with chicken. Cover, and simmer for 30 minutes until chicken is no longer pink. When the chicken is done, stir in the courgette, and cook until tender, about 5 minutes.
While the chicken is cooking, mix 2 tablespoons of extra virgin olive oil into couscous in a heatproof bowl. Bring 500ml of chicken stock to the boil and stir into the couscous, cover and keep hot.
Serve chicken stew over the couscous with a dollop of yoghurt.