Serves 4
Ingredients
- 180g couscous
- 350ml boiling water
- 1tbsp olive oil
For the chicken
- 2tbsp olive oil
- 4 chicken thighs, skinned and deboned and the meat cut into chunks
- 1 onion, peeled and sliced
- 2 garlic cloves, finely chopped
- 1tsp ground cinnamon
- ½tsp ground cumin
- ½tsp chilli powder
- 50g raisins
- juice of ½ lemon
- 150ml water
- handful flat-leaf parsley, roughly chopped
- salt
- pepper
Method
-
Place the couscous in a large bowl and cover with the boiling water and olive oil. Cover the bowl tightly with clingfilm and leave to stand for five minutes until the grains are tender. Fork through and set aside.
-
Heat the olive oil in a pan and add the chicken. Sauté until golden in patches. Add the sliced onion and garlic and fry until golden. Add the spices and stir to coat the mixture thoroughly, then add the raisins.
-
Pour over the lemon juice and water and leave to simmer for five to ten minutes until the chicken is cooked through with no pink showing and the liquid has reduced to a couple of tablespoons. Combine the couscous and chicken mixture in a large serving bowl, then stir through the parsley. Season and serve hot or room temperature.
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