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Moroccan chicken with cous cous

August 17, 2011

Another BBC Good Food recipe, I adapted this slightly to use the chicken thighs leftover from the saltimbocca we had earlier in the week. We had all the components for the ras-el-hanout blend to hand, which was very useful.

Delicious Moroccan flavours

This smells fantastic and tastes pretty good, but would have been better again if we’d added fresh red pepper to the cous cous – on its own it just dampened the flavours of the chicken. The green salad perked the meal up a little, but again could have been improved with some cherry tomatoes and some more dramatic seasoning.

I cooked this a little longer than indicated in the recipe, which allowed the chickpeas to soften and the apricot to absorb plenty of stock. Certainly worth the additional time taken.

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