Tuesday, January 10, 2017

Spiced Chicken Cous Cous

I love the spicy flavours in the region of North Africa and the Middle East and I’m sure I lived there in a past life. I like dishes with a balance of savoury and sweet flavours that are hearty but not heavy. I added turmeric to this dish to make the colours of the dish pop and so it is visually pleasing too if you are serving guests. It's a simple dish to make and if you are like me who likes to make a lot of dishes for people to try when they come over then this one doesn't take long at all and it's a dish to impress with its flavour combination. This dish was a hit at a New Years Day dinner at my place and was gone in minutes.

In partnership with Red Rooster here is a spiced chicken cous cous recipe I created that can be a perfect shared side dish or a meal in itself.

Although you can follow the instructions on the cous cous packets you purchase, you can also use your own judgement and the cous cous is ready when the grains are al dente and separate easily. I prefer cous cous that are the larger grains.

1 cup large cous cous
¾ water
1 teaspoon turmeric
1 teaspoon cinnamon
½ cup sultanas
¼ cup flaked almonds
1½  cup of shredded Red Rooster Roast Chicken
1 table spoon of chopped coriander
Tub of Red Rooster Moroccan Spice Glaze

Prep time: 10 minutes | Cooking time: 5 minutes | Serves 2

  • Bring to boil water, turmeric, cinnamon.
  • Add in the couscous and sultanas in a large saucepan.
  • Stir and cover and let it stand for 5 minutes until all the water has been absorbed and the grains can be separated by a fork.
  • Add the flaked almonds, a splash of olive oil, chopped coriander and the shredded chicken. Mix with a fork.
  • Serve on a dish with Moroccan Spice Glaze on the side

Special thanks to Red Rooster for this collaboration. The recipe is now available on the Red Rooster website.

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