Moroccan chicken with cous cous
Serves 2.
I like to cook, but I'm lazy. But sometimes, I like to make an effort and create something really nice, and this is my latest creation. It's an altered version of a recipe I found called "Chicken thighs braised with apricots and cous cous". I don't like apricots so I took them out of the recipe, and added a few things of my own. The result is a really tasty meal that's spicy and sweet.
Anyway, on with the recipe!
A note to Americans: I'm using UK measurements, and UK teaspoons/tablespoons/etc are slightly different to the US versions, so I'll put the measurements in ml as well so you can work it out yourselves, rather than give you amounts like "1.83 US teaspoons".
The ingredients:
A note on the cous cous: I used a packet of Ainsley Harriot's Spicy Sensation Cous Cous, but you can just as easily use plain cous cous or a packet of flavoured cous cous. Brits, you can probably find Ainsley Harriot cous cous in your local supermarket, and Sainsburys, at least, do a packet of Morrocan style cous cous. But it doesn't really matter if you use the plain stuff, as there's plenty of sauce left over to flavour it.
Step 1
Crumble the half a stock cube into a measuring jug and add the saffron (or tumeric).
Pour in 300ml/half a pint of boiling water and leave to one side.
Step 2
Peel and finely chop the onions and garlic, and de-seed and chop the bell pepper into roughly 1 inch squares.
Don't forget the easiest way to peel the garlic is to place your knife flat on the clove and smack it (not too hard) with the base of your palm. 
Step 3
Skin the chicken thighs if they are not already, and season them with the salt and pepper.
Wash your hands after handling raw chicken!
Step 4
Heat the olive oil over a medium-low heat in a large frying pan or saucepan. Add the chicken thighs, being careful of spitting oil. You might want to wear an oven glove to avoid getting burnt by the oil, as I found it can spatter quite a bit.
Cook the chicken for 5-10 minutes, turning occasionally, until golden brown.
Step 5
Add the onions, garlic, and bell pepper (again, not shown because I'm a moron and forgot to use it) to the pan.
Cook for a further 5 minutes, stirring occasionally, until the onions are translucent.
Step 6
Add the cinnamon, chilli powder, chicken stock, and honey.
Bring to a simmer (i.e. barely boiling), cover (my frying pan doesn't have a lid so I used a pizza tray thing), and cook for 15 minutes.
Step 7
While the chicken is cooking, make your cous cous (about 100g of the dried stuff, i.e. roughly enough for 2 people) according to the instructions on the packet, and leave in a covered saucepan/bowl to keep warm (not over heat, though).
Step 8
Once the chicken is cooked (check inside to see if the juices are clear, if so the chicken is done), remove the thighs from the pan and keep warm. I put them in with the cous cous.
Raise the heat under the frying pan to boil the sauce, and reduce it by about a 1/3. This will take 4-5 minutes and you should notice the sauce become thicker and more syrupy.
Step 9
Mix the lemon juice into the sauce, and serve.
Yum!
(There needs to be a food post icon 
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Feel free to ask questions, make suggestions for alterations to the recipe, or post your own Moroccan/Middle Eastern style recipes.
edit:
quote:
Mommie Dearest came out of the closet to say:
Alterations: golden raisins (or dates?) and sliced pears. Add them during step 8, while reducing the sauce.
I would also add a bit of cardamom (1/4 to 1/2 teaspoon) to the seasonings during step 6.
Finally, I'd garnish the finished plate with some chopped-up cashew or pistachio nuts, boiled egg, and some fresh, coarsely-chopped mint leaves.
tactical_grace fucked around with this message at Feb 10, 2005 around 03:28