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Moroccan-style braised chicken thighs recipe

Moroccan-style braised chicken thighs recipe

13 ratings

A light and fluffy couscous salad joins ras el hanout-seasoned chicken thighs in this Morocco-inspired dish. After you've cooked the chicken, use the leftover stock and fat to cover the couscous – it adds unbeatable flavour that's sure to go down a treat with all the family. See method

  • Serves 4
  • 50 mins
  • 721 calories / serving

Ingredients

  • 900g -1.2kg pack chicken thighs
  • 1 tbsp ras el hanout
  • 1 tbsp olive oil, plus extra to drizzle (optional)
  • ¾ vegetable stock pot, made up to 400ml
  • 240g couscous
  • 1 red onion, very finely sliced
  • 125g baby spinach
  • 100g green olives, sliced
  • 1 lemon, zested and juiced
  • 15g fresh parsley, roughly chopped
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    3015kj
    721kcal
    36%
  • Fat

    40g 57%
  • Saturates

    12g 62%
  • Sugars

    5g 5%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 52.2g Protein 40.1g Fibre 6.3g

Method

  1. Sprinkle the chicken thighs with the ras el hanout and season lightly. Heat the oil in a large lidded frying pan over a medium heat and add the chicken thighs, skin-side down. Cook for 12-15 mins until the skin is golden and crisp. Turn the chicken over and cook for a further 3 mins, then remove from the pan. Drain the fat into a bowl and set aside, then return the chicken to the pan and pour in 100ml stock around the chicken. Cover and cook over a medium-low heat for 30 mins until tender and cooked through.
  2. Meanwhile, put the couscous and onion in a large heatproof bowl with 2 tbsp of the reserved chicken fat (discarding the rest). Pour over the remaining stock. Cover and leave for 5 mins, then fluff up with a fork. Stir through the spinach, olives and lemon juice, and most of the zest and parsley. Season lightly.
  3. Divide the couscous between 4 plates and top with the chicken thighs. Scatter with the remaining parsley and lemon zest, and drizzle with a little extra olive oil to serve, if you like.

Tip: To use up leftover ras el hanout, rub onto meat before grilling, or add to tagines.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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