Moroccan Chicken & Couscous

This is a quick and easy chicken dish which I have been making for years. I always have the ingredients on hand as they are all Staple Foods for me.

Serves 2

4 chicken thighs

Masterfoods Moroccan Seasoning

olive oil spray

1 cup couscous

1 cup chicken stock

1 Tbsp olive oil

1 Tbsp butter

1/8 cup pine nuts

1/8 cup sultanas

Heat griddle pan over high heat.

Pat chicken dry with paper towels and spray with olive oil spray and sprinkle with Moroccan Seasoning on one side and place seasoned side down in pan. Fill a large clean saucepan with water and place on top of the chicken to weigh it down and create a delicious crust.
*Alternatively, spray both sides and place on a George Foreman Grill*
When chicken is golden brown turn it over, spray with olive oil spray and sprinkle with Moroccan Seasoning and again place the full saucepan on top to weigh it down. Don't pour water on chicken!

In the meantime place chicken stock in a medium saucepan and bring to the boil. Remove from heat and pour in couscous, stir and cover. Allow to sit for 10 mins.

Dry fry pine nuts in a small fry pan until golden and toasted. Set aside.

Fluff up couscous with a fork and add olive oil and butter and fluff up until no clumps remain. Stir in pine nuts and sultanas.

Remove chicken from pan and slice on an angle.

Divide couscous between serving plates and top with chicken.

NOTE: Any leftovers are great heated up for lunch the next day or mixed in with salad.

Preserved Lemon

Lemons
Salt, 1 dessertspoon of salt per lemon, plus one for the jar
Freshly squeezed lemon juice
Preserving jars

Use thick-skinned lemons cut into quarters. Place the lemons, flesh side down, in the jar, sprinkling each quarter with salt as you add it to the jar.

For every lemon use a good dessertspoon of salt, and one for the jar.

When the jar is full, press right down on the lemons to squeeze as much juice out, filling the jar with more slices, again squeezing right down. Then immerse all the lemons by topping up the jar with fresh lemon juice. Use what Simon calls, 'pizza tables', (the little plastic device to stop takeaway pizza topping from sticking to the cardboard lid). These hold the lemon quarters under the lemon juice. Put a lid on the jar and 6-8 weeks later they will be ready to use.

Source: The Cook and the Chef
http://www.abc.net.au/tv/cookandchef/txt/s2017945.htm

Moroccan Tagine of Goat

500g Goat meat
250g dates, pitted and quartered
1 red onion, sliced
1-2 carrots, roughly chopped
4 coariander roots
1 clove garlic
pinch salt
1-2 tsp turmeric
2 tsp ground ginger
2 tsp ground cumin
1 tsp white pepper
pinch saffron threads
250ml water
juice of 1 lemon
2-3 cinnamon sticks
handful coariander leaves
handful slivered almonds, lightly toasted in a dry frypan



Preheat oven to 190C
Place goat meat in a large shallow dish suitable for marinating
Mix together dates, red onion and carrot and add to the meat
Break down coariander root and garlic in a mortar & pestle to make a paste
Add turmeric, ginger, cumin, pepper, saffron, water and lemon juice to paste and mix well
Pour over meat and leave to marinate for 30mins

Heat tagine over medium heat with some vegetable oil and add lightly brown the goat meat for a few minutes
Pour vegetables & marinade over the meat, add cinnamon sticks, place lid on tagine and place in oven
Cook for 1 1/2 - 2 hours, turning meat once or twice.
Let stand for 20-30min with the lid on.
Sprinkle coriander leaves & almonds over and serve.

Serves 4-6

Source: Surfing the Menu

Couscous with roast pumpkin, raisins and almonds

This fantastic side dish is the perfect accompaniment to Moroccan tagines and curries. Sprinkled with fresh coriander just before serving it brightens up any table.



1/2 large pumpkin or butternut, seeds and skin removed
olive oil
sea salt and freshly ground black pepper
1 onion, peeled and chopped 2 cloves garlic, crushed
1 1/2 cups chicken or vegetable stock
1 1/2 cups instant couscous
1/2 cup raisins
1/2 cup toasted sliced almonds
1/3 cup chopped fresh coriander

Preheat oven to 200C. Cut pumpkin into 2cm cubed and place in an oven pan. Drizzle with olive oil, season with salt & pepper and toss well. Roast for 30mins, tossing once during cooking, until pumpkin is tender and golden brown.
Meanwhile, heat 2-3 tablespoons olive oil in a large saucepan and cook onion and garlic over a moderate heat for 5-10 mins, until softened but not coloured. Add stock and bring to the boil. Stir in couscous, then remove pan from the heat, cover and leave to steam for 10 mins to soften. Remove covering and fluff up couscous with a fork. Season well with salt & pepper to taste.
Combine couscous with raisins, toasted almonds, coriander and hot pumpkin and toss well to serve.

Serves 6

Tagine of chicken with prunes and almonds

1.4kg free-range chicken, cut into 8 portions
2 onions, thickly sliced
2 cloves garlic, peeled and crushed
1 teaspoon each ground cinnamon and ginger
1 cup pitted prunes
1 cup green olives
1/2 cup blanched almonds
1/4 cup white wine vinegar
1 1/2 cups chicken stock
sea salt and freshly ground black pepper
1/4 cup chopped fresh parsley

Place chicken portions in a tagine or large casserole. Scatter over remaining ingredients in the order listed, except the parsley, and season with salt and pepper,
Cover the pan and oring the liquid to the boil, then turn down the heat to simmer for 1 1/2 hours, turning the chicker ceres once or twice, until the chicken tests cooked and the liquid is much reduced. The cooking can alternatively be done in an oven heated to 180°C.
Adjust seasoning of sauce if necessary before serving. Serve scattered with parsley,

Serves 4