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Sorry if this is too late, maybe next time.
Just brown off your chicken thighs and if too much fat in pan, drain off. Add onion, pepper, garlic (optional) and spices. whatever you have. I use cinnamon, ground coriander, bit of dried chilli flakes and cumin seeds. Fry for a bit, add apricots and water or stock. Cook for about 30 mins, add drained chickpeas and cook another 30 mins. Chop green coriander and stir in at last moment of sprinkle over the top. or you could microwave the couscous and put the coriander in there.
If you want more authentic, try chicken thighs with black olives, artichoke hearts (tinned from Sainsburys) and preserved lemons (Also in Sainsburys Special Selection section in jar by Belazu or google for other stockists). We had this one in Morocco 2 years ago and it was fab.
If you want a real cheat that would impress your friends, go to seasoned pioneers website and look for Ras-el-Hanout. It's a Moroccan spice blend you can add to any meat or fish so you don't have to keep all the separate spices. Even got dried rosebuds in it so you get that sort of florally fragrant smell. I use loads of their curry blends for Goan, Ethiopian, Polynesian curries and stews. I've got about 20 different sorts and they have recipes on there as well. The spices come in a resealable foil packet that keeps in the cupboard for months.
Highly recommended and a great shortcut.
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"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer
Just brown off your chicken thighs and if too much fat in pan, drain off. Add onion, pepper, garlic (optional) and spices. whatever you have. I use cinnamon, ground coriander, bit of dried chilli flakes and cumin seeds. Fry for a bit, add apricots and water or stock. Cook for about 30 mins, add drained chickpeas and cook another 30 mins. Chop green coriander and stir in at last moment of sprinkle over the top. or you could microwave the couscous and put the coriander in there.
If you want more authentic, try chicken thighs with black olives, artichoke hearts (tinned from Sainsburys) and preserved lemons (Also in Sainsburys Special Selection section in jar by Belazu or google for other stockists). We had this one in Morocco 2 years ago and it was fab.
If you want a real cheat that would impress your friends, go to seasoned pioneers website and look for Ras-el-Hanout. It's a Moroccan spice blend you can add to any meat or fish so you don't have to keep all the separate spices. Even got dried rosebuds in it so you get that sort of florally fragrant smell. I use loads of their curry blends for Goan, Ethiopian, Polynesian curries and stews. I've got about 20 different sorts and they have recipes on there as well. The spices come in a resealable foil packet that keeps in the cupboard for months.
Highly recommended and a great shortcut.
________________________________________________________________________
"..I went from adolescence to senility, trying to bypass maturity.." Tom Lehrer
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