One-pot, Moroccan inspired, Lemony Chicken Stew with Giant Couscous. This recipe can take as long or as quick as you would like, depending on your love for the kitchen. If you have lots of time, I would suggest cooking your stew for a longer period, giving you extra tender and juicy chicken pieces with the sauce and flavors completely absorbed into the meat.
Serve it with giant couscous balls, just like it’s done in the Middle East!
To make Lemony Chicken Stew with Giant Couscous, you will need the following ingredients:
In a large flameproof casserole dish, heat the oil and add the onions. Cook for 10 minutes until onions begin to caramelise.
Move the caramelized onions over, to one side of the dish and add the chicken. Cook over high heat for 5 minutes until the chicken begins to brown.
Add the tagine paste, tomatoes, oregano, preserved lemons, honey and crumbled stock cube. Fill half of one of the tomato cans with water and add this water-juice to the pot. Season with a touch of salt and loads of ground black pepper.
Stir everything together to mix through and cover with a lid. Simmer for 40 minutes on a low heat with a gentle bubble; or up to 4 hours, on a very low heat.
Add the giant couscous 10 minutes before serving. Cover pot with lid and simmer for 10 minutes until the couscous has cooked. If you’re eating at different times, cook only the required portion of couscous.
Stir in some freshly chopped parsley before serving hot!
Go Moroccan and try this Lemony Chicken Stew with Giant Couscous for dinner this evening. Spoil yourself and take the time to make something extra yummy and wholesome. Let us know what you think of this recipe and tag #cookmerecipes online and in your own posts on social media!
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