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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)

462kcal

Energy (kJ)

1932kJ

Protein (g)

24.7g

Carbohydrate incl. fibre (g)

61.6g

Carbohydrate excl. fibre (g)

54.9g

Sugar (g)

16.2g

Fibre (g)

6.7g

Fat (g)

13.8g

Saturated fat (g)

3.0g

Unsaturated fat (g)

9.1g

Monounsaturated fat (g)

6.6g

Polyunsaturated fat (g)

2.5g

Trans fat (g)

0.0g

Cholesterol (mg)

83mg

Sodium (mg)

722mg

Salt (g)

1.80g

Vitamin A (IU)

1111IU

Vitamin C (mg)

57.4mg

Calcium (mg)

111mg

Iron (mg)

3.78mg

Potassium (mg)

991mg

Total

1846kcal

7727kJ

98.7g

246.2g

219.4g

64.9g

26.8g

55.1g

12.1g

36.3g

26.4g

9.9g

0.2g

334mg

2887mg

7.22g

4444IU

229.6mg

445mg

15.13mg

3965mg


  • 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.