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
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1 bag of flaked almonds (15g)<span class="strong">†</span>
1 bag of diced apricots (30g)<span class="strong">†</span>
120g couscous<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 brown onion
brown onion
1 red chilli
red chilli
1 garlic clove
garlic
320g British chicken thighs
chicken thigh meat (100%)
1 courgette
courgette
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
Allergens highlighted by † (celery, nut, sulphites, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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!
2
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 redchilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Boil a kettle
3
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
4
Whilst everything is cooking, chop the chicken thighs into rough, bite-sized pieces
5
Add the chopped chickenthigh, chopped courgette and diced apricots to the pan
Dissolve 1/2[1]Knorrchicken 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
6
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 cookedlemon 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
7
While the chicken is cooking, add the lemon zest and couscous to a bowl and season generously with salt
Add 200ml [400ml]boiledwater to the bowl, cover well and set aside for 8 min
Once done, fluff the lemonycouscous with a fork
8
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