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Prep Time
35 min
Cuisine
Moroccan
Citrus, spice and dried fruit add the flavours of Morocco to this tagine-inspired show stopper. You'll serve your stew over lemony couscous with roasted almonds for crunch. Ladhidh (delicious)!
Prep Time
35 min
Cuisine
Moroccan
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 591 kJ 140 kcal |
2569 kJ 611 kcal |
Fat of which saturates |
4.7 g 1.1 g |
20.5 g 4.8 g |
Carbohydrate of which sugars |
14.5 g 3.6 g |
62.9 g 15.5 g |
Fibre | 1.8 g | 8 g |
Protein | 10.6 g | 46.1 g |
Salt | 0.63 g | 2.76 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4
Place the flaked almonds on a baking tray
Put the tray in the oven for 4-5 min or until the almonds are lightly browned, then remove from the oven and leave to cool
You're done with the oven now, so you can turn it off!
Peel and finely slice the brown onion[s]
Peel and finely chop (or grate) the garlic
Cut the courgette[s] into small bite-sized pieces
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Boil a kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium heat
Once hot, add the ras el hanout and cook for 1 min or until fragrant
Add the sliced onion, chopped chilli (can't handle the heat? Go easy!), chopped garlic and a pinch of salt and cook for 5-6 min or until the onion has caramelised
Whilst everything is cooking, chop the chicken thighs into rough, bite-sized pieces
Add the chopped chicken thigh, chopped courgette and diced apricots to the pan
Dissolve 1/2 [1] Knorr chicken stock cube[s] in 300ml [600ml] boiled water and add it to the pan
Zest the lemon[s] and cut into quarters
Add 2 [4] lemon quarters to the pan
Reduce the heat to low and cook, covered for 15 min or until the chicken is cooked through (no pink meat!)
Once done, squeeze out the pulp from the cooked lemon into the sauce and discard the rind – this is your Moroccan chicken
Tip: Careful! The lemon will be hot – use a fork or pair of tongs to squeeze them
While the chicken is cooking, add the lemon zest and couscous to a bowl and season generously with salt
Add 200ml [400ml] boiled water to the bowl, cover well and set aside for 8 min
Once done, fluff the lemony couscous with a fork
Serve the Moroccan chicken with the lemony couscous to the side and sprinkle the toasted almonds over
Garnish with the remaining lemon wedges
Enjoy!