Moroccan Couscous with Chicken and Prunes

Name: Moroccan Couscous with Chicken and Prunes
Prep time: PTM
Cook time: PTM
Ingredients: 1 kg skinned chicken drumsticks; 1 large Onion; 6 cloves Garlic; 1 cup fresh parsley; 1 cup fresh mint; 1 teaspoon ground cardamom; 1 teaspoon Saffron filaments; 1 cup Olive oil; 1 cup lemon juice; 3 medium Tomatoes; 2 small Cinnamon sticks; 1 Orange zest; 2 cups Water; 2 cubes MAGGI Chicken Stock; 1 tin canned chickpeas; 2 cup Prunes; 1 cup Black olives

INGREDIENTS

Moroccan Couscous with Chicken and Prunes with
HOW TO PREPARE

Moroccan Couscous with Chicken and Prunes with
NUTRITIONAL INFORMATION

Moroccan Couscous with Chicken and Prunes with
REVIEWS

Moroccan Couscous with Chicken and Prunes with

1 kg or 8 pieces of skinned chicken drumsticks
1 large onion or 200 g, chopped
6 cloves crushed garlic
35 g or ½ cup fresh parsley chopped
15 g or ¼ cup fresh mint finely chopped
1 teaspoon ground cardamom
0.58 g Saffron filaments
60 ml or ¼ cup olive oil
60 ml or ¼ cup lemon juice
3 medium sized tomatoes or 450 g, cut into small cubes
2 small cinnamon sticks
1 Orange zest
2 cups or 500 ml of water
2 cubes MAGGI Chicken Stock
1 tin canned chickpeas or 400 g, drained
130 g prunes cut as half
50 g or 1/3 cup black olives

INGREDIENTS

Moroccan Couscous with Chicken and Prunes with

1 kg or 8 pieces of skinned chicken drumsticks
1 large onion or 200 g, chopped
6 cloves crushed garlic
35 g or ½ cup fresh parsley chopped
15 g or ¼ cup fresh mint finely chopped
1 teaspoon ground cardamom
0.58 g Saffron filaments
60 ml or ¼ cup olive oil
60 ml or ¼ cup lemon juice
3 medium sized tomatoes or 450 g, cut into small cubes
2 small cinnamon sticks
1 Orange zest
2 cups or 500 ml of water
2 cubes MAGGI Chicken Stock
1 tin canned chickpeas or 400 g, drained
130 g prunes cut as half
50 g or 1/3 cup black olives

HOW TO PREPARE

Moroccan Couscous with Chicken and Prunes with

In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.

To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.

Add tomato, cinnamon sticks, orange zest, water, MAGGI Chicken Stock cubes and chickpeas.

Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.

Stir in prunes and olives and simmer for another 5 minutes.

Remove cinnamon sticks and serve with couscous.

NUTRITIONAL INFORMATION