Chicken Casserole
with Moroccan Spices
and Cous Cous
Serves 6-8
Preparation time
20 minutes
Cooking time
1 hour
Ingredients:
2 tablespoons olive oil
2kg chicken pieces
2 onions, sliced thinly
2 cloves garlic, crushed
3 tomatoes, chopped coarsely
2 tablespoons tomato paste
1 red capsicum, seeded and
chopped coarsely
1 teaspoon ground ginger
¾ teaspoon ground cloves
½ teaspoon freshly grated
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
4 cups (1L) stock
½ cup raisins
Cous Cous
2 cups cous cous
2 cups (500ml) stock
2 tablespoon butter
➊
Heat oil in a large casserole dish.
Place chicken in dish and brown until
a golden colour. Remove chicken
from casserole dish and set aside
on a plate.
➋
Add onions, garlic, tomatoes and
capsicum to the casserole dish and
cook for 2 minutes.
➌
Add ginger, cloves, nutmeg, cinna-
mon and turmeric and pour in stock.
➍
Return chicken pieces to casserole
dish and cook over a gentle heat for
about 40 minutes, this dish can also
be baked in a 180° C oven for
40 minutes using (Mode 3).
➎
Add raisins and cook for further
five minutes.
➏
Cous Cous. In a medium saucepan,
bring stock and butter to the boil.
Stir in cous cous and remove
saucepan from heat. Cover and allow
to stand for 5 minutes or until all
stock is absorbed. Fluff with a fork.
➐
Serve casserole with cous cous.
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