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Blitzburghpete
05-02-2009, 04:15 AM
500g of chicken thighs ( skin on )
parsley
410g tin of chick peas
390g carton of chopped tomatoes
Basil and oregano
ground cinamon
cous cous ( you have that in the states? If not potatoes of choice will do )
veg stock cube

( extra if you want tomato puree )

Simply

Pat the chicken with cinamon, then fry on a high heat until the skin is crispy,
chuck in the chopped tomatoes and chick peas a big helping of basil and oregano and simmer for about 10 mins until the chicken is cooked and or the tomato sauce has thickened.

Boil some water and mix 200 ml with a veg stock cube, then add to the cous cous and leave for 5 mins

When the cous cous is done

Serve the chicken over the cous cous - sprinkle with parsley and dah dah... north africa here we come