simply chicken and cuss-cuss dish

Ingredients:

- 4 chicken thighs or two large breasts.

- olive oil

- spices: tumeric, paprika, morrocan, cumin

- chicken stock

- Cous-Cous

- 2 x tomatoes or or small handful of sundried tomatoes

- small handful sliced olives

- small block of fetta cheese

- beetroot (diced (small handful)


Instructions:

- Place chicken in bowl, marinate in oil and add spices so that chicken is well covered and let marinate depending on hunger-factor.

- Place chicken in pan, fry on one side for about 5 minutes on medium heat, turn, add chicken stock and cover pan with plate.


Boil water.

Dice onion and lightly fry. Then add diced tomatoes (or sundried) , beetroot, olives and fetta.


Place cous-cous in good sized bowl. Pour boling water over cous cous relevant to amount of cous cous.


Add fryed onion et. al. over cous-cous. Leave for a few minutes.


Chicken takes between 12-15 minutes to cook both sides.


Use fork to mix in cous-cous with onion et. al.


Serve cous-cous on plate. add chicken, stock for a bit of sause.


Vola. Beautiful meal.

Sounds good , but with a bit of tweaking it can be better.


Seeing the recipe I would:

omit cumin, the morrocan rub has cumin in it.

will not fry the feta

will toss cous-cous over fried onions, beets and olives --season.

Will add a bit of chick pea on the chicken and simmer until the sauce thicken.

Serve on cous-cous garnish with chopped parsley and crumbled feta.