Moroccan Chicken and Pearl Couscous
Created by FrenchBunny on October 25, 2011
- Servings: 3
- Prep Time: 20m
- Cook Time: 25m
- Recipe #1342
Ingredients
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 3/4 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1 teaspoon chilli paste
- Salt and pepper to taste
- 4 chicken drumsticks
- 1/2 tablespoon oil
- 1 shallot (finely chopped)
- 1/2 red pepper (diced)
- 1 small zucchini (diced)
- 1 1/4 cup pearl couscous
- 1 teaspoon tomato paste
- 1 cup chicken stock
- 1/2 teaspoon ground cumin
- 1/4 cup coriander leaves (roughly chopped) (optional)
How to Make
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Step 1: Mix oil with the mustard seeds, cumin seeds, curry, chilli paste and salt and pepper in a small bowl
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Step 2: Place chicken drumsticks in a bowl and coat with half the oil mixture. Rubbing in to make sure it is coated well. Place chicken on a rack and put in preheated oven of 400 for about 25 minutes. Turn chicken a few times during cooking.
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Step 3: Heat 1/2 tablespoon oil in a pan over medium heat and add in onion, stir for about 1 minute and add in pepper and stir for another 3 minutes. Add zucchini and the rest of the oil mixture and blend well.
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Step 4: Add in the couscous and stir for about 30 seconds to coat, then add in tomato paste and stock. Bring to a simmer and cook covered for 10 minutes over a low heat. Just check to make sure couscous is not drying out too quickly , if so just add a little more stock or water.
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Step 5: Add in the cumin and stir
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Step 6: If serving on a platter, spread the couscous and lay the chicken drumsticks on top and garnish with coriander leaves if using.
Nutritional Facts
- Serving Size: 1 (735.6 g)
- Calories 766.2
- Total Fat - 30.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 24.9 mg
- Sodium - 544.9 mg
- Total Carbohydrate - 110.9 g
- Dietary Fiber - 8.8 g
- Sugars - 16.4 g
- Protein - 18 g
- Calcium - 414.3 mg
- Iron - 5.6 mg
- Vitamin C - 81 mg
- Thiamin - 0.3 mg