Winner winner chicken dinner. Meaty chicken thighs and smoky chorizo combined with flavourful saffron couscous to make a hearty one-pot meal. Chicken thigh meat remains juicier than breasts.
Serve this dish with a dollop of creamy horopito and lemon sauce. The sauce makes the taste of this dish especially delicious.
Saffron couscous with chicken, chorizo, cherry tomatoes, and horopito lemon sauceCourse: MainCuisine: Mediterranean, Moroccan, SpanishDifficulty: Easy
Winner winner chicken dinner. Meaty chicken thighs and smoky chorizo combined with flavourful saffron couscous to make a hearty one-pot meal.
3 chicken thighs, cut each into 2 parts
1 onion, sliced
3 garlic cloves, crushed and chopped
50g chorizo, chopped
1 1/2 cups Maroccan couscous
2 cups chicken stock
pinch of saffron
1 teaspoon paprika
1 punnet cherry tomatoes, cut into halves
1 cup frozen green peas (thawed)
a few sprigs of thyme
salt, black pepper
- To serve:
fresh thyme leaves
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add seasoned with salt and black pepper chicken. Cook flipping occasionally until chicken is fully cooked. Transfer to plate and set aside.
- Add onion, garlic and chorizo to the same preheated frying pan, cook on medium-low heat, until the onion is soft.
Meanwhile, bring the chicken stock to the boil in a sauce pan, season with salt and black pepper. Add the saffron to the hot stock.
Add halves of tomato and paprika to the chorizo mix. Mix gently, cook for about two minutes. Add couscous, and mix until the grains are coated in oil. Add more olive oil if needed. Turn the heat off.
Add 1 1/2 cups of chicken stock to couscous (reserve remaining 1/2 cup of stock), close the pan with a lid (or piece of foil) tightly and let the couscous absorb the stock. After about 5 minutes remove the foil, fluff couscous using a fork, mix in the green peas. Place the cooked chicken in the couscous nests and reheat them, add the remaining chicken stock and cook a few minutes more.
- Turn off the heat. Cover couscous pan with lid (or foil) and let to rest for 5 minutes before serving. Sprinkle with fresh thyme leaves. Serve hot with horopito and lemon sauce.