Moroccan Chicken & Couscous
Ingredients: Chicken thigh, couscous, spinach, raisins, almonds, tumeric, cinnamon, cumin, salt.
This meal kit contains
- chicken thigh
- raisins & almonds
You will also need
- any kind of cooking oil (for example, olive oil, canola oil, vegetable oil)
- salt and pepper
- Take the chicken thighs out of the bag and place onto a plate or bowl. Sprinkle the whole packet of spices evenly over both sides of the chicken thighs and use your hands or tongs to flip the chicken and coat it in the spices.
- In a small pot, boil a half of a cup of water. Once the water comes to a boil, add a generous pinch of salt, pour the couscous into the water, turn off the heat, and cover the pot. Let it sit for about 6-8 minutes, until the couscous is tender but not mushy. Add a spoonful of oil and use a fork to “fluff” the couscous (which helps separate the couscous grains from one another so they aren’t one big clump).
- While the couscous is cooking, heat a splash (a spoonful or two) of cooking oil in a pan over medium heat. Add the spiced chicken thighs to the pan once it’s hot. Cook the chicken for 7-8 minutes on each side, or until golden brown and cooked all the way through. Remove the chicken thighs from the pan and set them aside, but keep the pan on the heat.
You can simply slice through the thickest part of the thigh to check whether it’s cooked; it should not be pink.
- Add the spinach to the pan, and season with a pinch of salt and pepper. Cook the spinach for 1-2 minutes, or until the spinach begins to wilt (shrinks in size, loses its shape, and turns a vibrant green).
- Add the cooked spinach, raisins, and almonds to the cooked couscous and mix well. Serve the cooked chicken with the couscous and enjoy!