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Moroccan Chicken Stew with Couscous

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon olive oil
  • 8 chicken drumsticks
  • 2 tablespoons plain flour
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and finely chopped
  • 1 thumb-sized piece of ginger, peeled and finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 2 mixed peppers, deseeded and sliced into strips
  • 30 grams black olives, pitted
  • 80 grams dried apricots, roughly chopped
  • 1 Knorr Chicken Stock Pot
  • 1 400 gram tin of tinned plum tomatoes
  • 150 grams couscous
  • A few sprigs of fresh mint, leaves picked and finely chopped

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

601kcal

Energy (kJ)

2516kJ

Protein (g)

40.1g

Carbohydrate incl. fibre (g)

61.7g

Carbohydrate excl. fibre (g)

55.0g

Sugar (g)

16.2g

Fibre (g)

6.7g

Fat (g)

21.9g

Saturated fat (g)

5.2g

Unsaturated fat (g)

14.1g

Monounsaturated fat (g)

9.9g

Polyunsaturated fat (g)

4.2g

Trans fat (g)

0.1g

Cholesterol (mg)

164mg

Sodium (mg)

813mg

Salt (g)

2.03g

Vitamin A (IU)

1151IU

Vitamin C (mg)

57.4mg

Calcium (mg)

120mg

Iron (mg)

4.34mg

Potassium (mg)

1187mg

Total

2404kcal

10062kJ

160.4g

246.6g

219.8g

64.9g

26.8g

87.7g

20.7g

56.4g

39.4g

16.9g

0.3g

657mg

3252mg

8.13g

4606IU

229.6mg

480mg

17.34mg

4748mg


  • 1 Heat the oil in a large saucepan. Toss the chicken in the flour, add to the pan, then cook until browned all over.
  • 2 Transfer to a plate and discard the excess fat, leaving a small amount in the pan.
  • 3 Add the onion, garlic and ginger, then cook gently for 10 minutes to soften.
  • 4 Stir in the spices for a minute or so, then throw in the peppers, olives and apricots. Return the chicken to the pan and stir well.
  • 5 Boil the kettle. Measure out 300ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock.
  • 6 Pour the stock and tomatoes into the pan. Bring to the boil, breaking up the tomatoes with a spoon, then reduce to a simmer for 40 minutes, or until the chicken is tender and the sauce has thickened.
  • 7 Place the couscous in a heatproof bowl, pour over 200ml of boiling water and cover for 5 to 10 minutes, or until the liquid has been absorbed.
  • 8 Fluff the couscous up with a fork, season carefully and stir through the mint leaves, then enjoy with the chicken stew.