Moroccan Chicken
with Potato Couscous
Category
Serving
Cuisine
The juiciest and tastiest boneless chicken comes to life Mediterranean style with ripe green olives, lovely, pickled lemon, roasted potatoes and a hefty addition of starchy couscous. All cooked together for a complex combination of flavors that taste better than the sum of its parts.
EGP179.00
Buy More, Save More
Save money on increasing quantity added to the cart
Note: For Ramadan menu items 1 order = 2 servings
Ingredients
Boneless chicken
400 grams
Lentil soup
200 ml
Couscous
200 grams
Butter
Potato
Salt
Black pepper
Green corinder
Green olives
Lemon pickles
Corn oil
Directions
Step 1- Gear Up
Preheat the oven at 180 degree Celsius.
Chop the coriander and garlic.
Step 2- Steam the Potatoes
On a deep cooking pan over high heat, place (½) litter of room temp. water. Boil the potatoes for (15) minutes or until tender. Drain the water from the potatoes and keep warm.
Step 3- Bake the Chicken
On an oven tray (with Aluminium foil or baking sheet base on the oven tray), add the chicken and bake for 20 minutes or until fully cooked (tender with white meat inside).
Step 4- Flavour it up
On a cooking pan over medium heat, add (1) tablespoon (TBSP) corn oil, the chopped coriander, the chopped garlic and stir for few second.
Add the lemon pickles and olives pickles to the pan, stir for few second then add (1) cup of room temp water. keep cooking for (1) more minute.
Step 5- Mix it up
Add the cooked chicken and cooked potatoes to the same saucepan (from step 4) and cook for (1) more minute, add pinch of salt and pepper for taste.
Step 6- Cook the couscous
On a new cooking pan. cook your couscous over medium heat for (1) minute.
Step 7- Prepare the Soup
In a pot over medium heat, boil the soup for (1) minute. Remove and keep warm.
Step 8- Serve your Iftar
On a tagine or other serving bowl, add your couscous and top it with chicken and potatoes and enjoy!!
Reviews
There are no reviews yet. Be the first one to write one.
Get it now
EGP179.00