I decided to make this recipe one evening when I was sick of studying and wanted to make an actual dinner for myself. The past few days I had only made easy dinners because I wasn't really felling inspired, but yesterday I looked through my cupboard and found all these good ingredients for my dish. I have always loved Northern African cuisine so I found some recipes online and added some of my own things.
Now, this is only Moroccan inspired because I don't actually have all the things required to make a real Moroccan dish, like a Tajin, but bear with me.
Ingredients:
Now, this is only Moroccan inspired because I don't actually have all the things required to make a real Moroccan dish, like a Tajin, but bear with me.
Ingredients:
- 2 chicken thighs, skinned
- 1/2 can of chickpeas, drain and rinse
- 2 tomatoes, diced
- handful of dried apricots, cut up into medium-sized pieces
- 100 g couscous
- 250 ml chicken broth
- juice from half a lime/lemon
- Spices: (I don´t know the amounts for each seeing as I just did it on my own.)
- ground cumin
- ground cinnamon
- ground cardamom (I only had seeds, but used my mortar to fix that)
- salt
- black pepper
- red pepper
Directions:
- Mix all your spices in a mortar and crush/blend well. Put your chicken thighs in a bowl and rub the spices mixture on them. It´s better if the thighs are skinned so that the meat can soak up the flavors.
- Heat some olive oil in a pan on medium-high heat, add the thighs and cook 3 minutes on each side.
- Add chickpeas and tomatoes, let it cook together for 5 minutes.
- Add the broth and apricots, bring to a boil. The cover with a lid, reduce heat and let simmer for 10-15 minutes depending on the size of the chicken.
- Prepare the couscous from the instructions on the pack.
- Add the lime or lemon juice to the pan.
Bon Appétit!
