Moroccan chicken and olive stew with
couscous
Serves 2
A delicately-spiced Moroccan stew
with chicken, green peppers and plump black olives.
3 tablespoons extra virgin olive
oil
1 red onion — finely chopped
1 green pepper — diced
2 cloves garlic — finely chopped
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon ground ginger
¼ teaspoon cinnamon
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup chicken stock
14 oz (400g) canned tomatoes — chopped
12 oz (340g) skinless chicken breast — cut into bite-size pieces
10 pitted black olives — halved
1 tablespoon lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
½ cup couscous
HEAT 2 tablespoons of the oil in a large
saucepan over a medium heat and cook the onion and green pepper for
6 minutes, stirring occasionally. ADD the garlic and spices and
cook, stirring constantly, for another minute. ADD the stock,
tomatoes, salt and pepper and bring to the boil. COVER the pot,
reduce the heat to medium, and simmer for 10 minutes. ADD the
chicken and olives to the stew and simmer, uncovered, for another 8
minutes. WHILE the stew simmers, cook the couscous according to
package directions. ADD the lemon juice, parsley and reserved
tablespoon of olive oil to the stew. SERVE over a bed of couscous.
Variations: Use shrimp, fish (cut
into cubes) or chickpeas instead of the chicken. Replace the green
pepper with red pepper.
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