This was a really good dish, the spices are quite mild and you have just a hint of the apricot nectar. 4 stars!
serves 4:
8 chicken drumsticks, 2 tbs olive oil, 2 garlic cloves crushed, 1 brown onion thinly chopped, 1 tbs moroccan spice mix, 2 carrots chopped in 2 cm pieces, 1 red capsicum chopped in 2 cm pieces, 2 zuchinnis chopped in 2 cm pieces, 1 1/2 cups apricot nectar, 1 1/2 cups water, 1 small chicken stock cube, 1 cup dried couscous, 1/4 cup flaked almonds toasted, chopped coriander to serve
1. Heat the oil in a large sauce pan. Fry the chicken until browned and reserved aside.
2. Add the onion, garlic and spice mix to the pan and cook for about 3 minutes.
3. Add the juice, water and chicken. Bring to the boil, reduce heat and let it simmer, covered for 20 minutes moving the chicken pieces halfway. Add the stock cube.
4. Add the carrots and capsicum and keep simmering for another 15 minutes.
5. Finally, add the zuchinnis, cook for another 5 minutes or until vegetables are cooked through. Season with salt and adjust flavours.
6. Add about a cup of boiling water to the couscous in a heat-proof bowl and let it stand fo a couple of minutes until the couscous is soft and fluffy.
7. Serve topped with the flaked roasted almonds and chopped coriander.
Wunderbar!!!
serves 4:
8 chicken drumsticks, 2 tbs olive oil, 2 garlic cloves crushed, 1 brown onion thinly chopped, 1 tbs moroccan spice mix, 2 carrots chopped in 2 cm pieces, 1 red capsicum chopped in 2 cm pieces, 2 zuchinnis chopped in 2 cm pieces, 1 1/2 cups apricot nectar, 1 1/2 cups water, 1 small chicken stock cube, 1 cup dried couscous, 1/4 cup flaked almonds toasted, chopped coriander to serve
1. Heat the oil in a large sauce pan. Fry the chicken until browned and reserved aside.
2. Add the onion, garlic and spice mix to the pan and cook for about 3 minutes.
3. Add the juice, water and chicken. Bring to the boil, reduce heat and let it simmer, covered for 20 minutes moving the chicken pieces halfway. Add the stock cube.
4. Add the carrots and capsicum and keep simmering for another 15 minutes.
5. Finally, add the zuchinnis, cook for another 5 minutes or until vegetables are cooked through. Season with salt and adjust flavours.
6. Add about a cup of boiling water to the couscous in a heat-proof bowl and let it stand fo a couple of minutes until the couscous is soft and fluffy.
7. Serve topped with the flaked roasted almonds and chopped coriander.
Wunderbar!!!
No comments:
Post a Comment