Super simple Moroccan Chicken

A dead easy one pot supper. This is so easy and nutritions - I often make it when I am on Daddy Day Care duties as it's very hands off.

Made with cous cous this is a great low carb option. However, you could easily make it with rice or serve it with a flat bread to make it high carb, just leave out the fatty chicken skin.

Ingredients:

7 chicken thighs

onion diced

aubergine diced

1/2 cauliflower cut in to florets

3 crushed garlic cloves, skin off

3 tsp cumin seeds

2 tsp ras el hanout

1 tsp ground ginger

4 tsp harissa

zest and juice of an orange

handful of chopped dates

mug of giant cous cous

2 mugs of chicken stock

-

Dressing

1/3 bag of spinach

4 tbsp yoghurt

small bunch corriander

juice of 1/3 lemon

-

Pistachio + black olives + coriander leaves to garnish

Serves 4 with leftovers

Method:

Get your self a casserole pan on a high heat.

Add a splash of oil.

Season the skin side of the chicken thighs and put them in the hot pan, skin side down. Leave them in there until they're nice and brown then remove from the pan and set aside.

Pour away any excess oil - you still want a some in there to brown the veg.

Heat your oven to 200C.

Add all your veggies and garlic to the pan then turn the heat down to medium. Don't stir too it often, you want some nice charred bits on the veg.

Once browned, add the spices and stir for a minute until it smells aromatic. Add the harissa for a minute, followed by the orange, dates, cous cous and stock.

Give it a stir and nestle the chicken thighs into the stock, leaving the skin exposed so it goes nice and crisp.

Place in the oven uncovered for 40 minutes.

While that is cooking, whizz up the dressing ingredients in a food processor with a pinch of salt.

Once the chicken is cooked through, take it out of the oven and check the seasoning is to your liking.

Serve it as pictured with the spinach dressing.

I also like to finish mine with some toasted pistachios, black olives and coriander.