- 2 red onions
- 3 cloves garlic
- 6 chicken thigh fillets
- 50g butter
- 60ml (1/4 cup) olive oil
- 8 fresh dates
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon, plus 1 pinch extra
- 1 pinch saffron threads (optional)
- 400g can chopped tomatoes
- 250ml (1 cup) Massel chicken style liquid stock
- 1 cinnamon quill
- 400g (2 cups) instant couscous
- 20g (1/4 cup) flaked almonds
- 1 tablespoon lemon juice
- 1/4 bunch coriander
- Step 1Peel onions and garlic, then thinly slice. Cut chicken thighs into thirds. Heat butter and 1 tablespoon oil in a heavy-based casserole over medium heat. Add chicken and cook for 2 minutes each side or until browned. Transfer to a plate.
- Step 2Return casserole to medium heat. Add onions, garlic and 1 teaspoon salt, and cook, stirring, for 5 minutes or until softened. Meanwhile, cut dates in half, remove seeds, then thinly slice. Add cumin, ground cinnamon and saffron, if using, to onion mixture and cook, stirring, for 1 minute or until fragrant. Return chicken to casserole with tomatoes, stock, cinnamon quill and half the dates. Bring to a simmer, then cook, partially covered with a lid, for 15 minutes or until the chicken is cooked through.
- Step 3Meanwhile, fill a kettle and bring to the boil. Place couscous and 1 tablespoon oil in a bowl. Pour over 400ml boiling water, stir to combine, then cover tightly with plastic wrap. Set aside for 10 minutes or until water is absorbed.
- Step 4Heat remaining 1 tablespoon oil in a pan over medium heat. Add remaining dates and almonds, and cook, tossing, for 3 minutes or until almonds are toasted. Stir in the lemon juice and extra ground cinnamon.
- Step 5Fluff couscous with a fork, then divide among plates with chicken. Tear leaves from coriander, then scatter over chicken with almond mixture to serve.
- Low carb
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Mark Roper
- Publication: MasterChef