Moroccan Chicken with Pearl Couscous

INGREDIENTS

• 2 TBSP ghee or coconut oil

• 1 brown onion diced

• 3 garlic cloves

• 4cm piece fresh ginger, peeled

• 1 + ½ TSP ground cumin

• 1 + ½ TSP ground cinnamon

• ½ TSP ground turmeric

• 1 TSP salt

• 1 fresh long red chilli chopped

• 400 g canned chopped tomatoes

• 1 TBSP Chicken stock dissolved in 1 cup boiling water

• 1kg skinless chicken thigh fillets, cut into pieces

• 4 sprigs fresh coriander, leaves only

• 4 sprigs fresh mint, leaves only

• 1 lemon, zested

• 50g currants

• 2 cups of pearl couscous

• 2 + ½ cups of boiling water

METHOD

1. Heat 1 TBSP coconut oil or ghee in a large pot over medium heat.

2. Add the onion and sauté for 3 minutes until translucent. Turn the heat down to low and stir in the garlic, ginger and spices cook for 1 minute.

3. Add the salt, chilli, chopped tomatoes and chicken stock. Turn the heat up to medium and bring the sauce to a simmer.

4. Add the chicken and stir until well coated with the sauce.

5. Add the coriander, mint and lemon zest. Cover the pan with a lid and cook, stirring occasionally, for 20–25 minutes, or until the chicken is cooked through and the sauce has thickened.

6. Once the chicken is cooked, stir in the currants.

7. Meanwhile, toast couscous in 1 TBSP of ghee or coconut oil for 3–5 minutes over medium heat before cooking. Add couscous and salt. Add boiling water. Return to a boil, then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water.

8. Serve chicken over couscous with steamed green beans.

9. Enjoy!