Moroccan Chicken Meal Prep by @veryhungrygreek
3 servings
🍗
6
Chicken thighs
🧂
1 pinch
Salt
⚫
1 pinch
Pepper
🧅
1
Onion
🫚
2.5 cm
Ginger
🧄
3
Garlic cloves
🫙
7.5 ml
Ras el hanout
🪵
2.5 ml
Cinnamon
🫙
2.5 ml
Turmeric
🍲
250 ml
Chicken stock
🍋
1
Preserved lemon
🍯
10 ml
Honey
🍚
180 g
Dried couscous
🍲
180 ml
Vegetable stock
🍅
10
Cherry tomatoes
🧅
1
Small onion
🌿
1 sprig
Mint
🌿
1 sprig
Parsley
🌿
1 sprig
Coriander
Season
chicken thighs
salt
Season the chicken with salt and pepper and pan fry with spray oil on high for 4 mins each side.
Fry
onion
garlic cloves
ginger
Remove chicken then fry the onion, garlic and ginger on low-med for a few mins to soften.
Mix- Ras El Hanout
Mix in the Ras El Hanout, cinnamon and turmeric and cook for a minute.
- Stir
chicken stock
honey
preserved lemon
Stir in the stock and honey and cook on high until it starts to bubble, then add the preserved lemon and chicken.
Simmer- chicken stock
Simmer on low for 10 mins or until the stock has reduced.
Add
dried couscous- vegetable stock
In a bowl add the couscous and the stock, place a plate over and let it do its magic for 10 mins or until all the stock has absorbed.
- Mix
cherry tomatoes- small onion
mint
Mix with the tomatoes, red onion, mint, coriander and parsley.
Serve
Serve with some optional toasted flatbread.
Moroccan Chicken Meal Prep by @veryhungrygreek
3 servings
🍗
6
Chicken thighs
🧂
1 pinch
Salt
⚫
1 pinch
Pepper
🧅
1
Onion
🫚
2.5 cm
Ginger
🧄
3
Garlic cloves
🫙
7.5 ml
Ras el hanout
🪵
2.5 ml
Cinnamon
🫙
2.5 ml
Turmeric
🍲
250 ml
Chicken stock
🍋
1
Preserved lemon
🍯
10 ml
Honey
🍚
180 g
Dried couscous
🍲
180 ml
Vegetable stock
🍅
10
Cherry tomatoes
🧅
1
Small onion
🌿
1 sprig
Mint
🌿
1 sprig
Parsley
🌿
1 sprig
Coriander
Preparation Steps
Step 1/8
Season the chicken with salt and pepper and pan fry with spray oil on high for 4 mins each side.
Step 2/8
Remove chicken then fry the onion, garlic and ginger on low-med for a few mins to soften.
Step 3/8
Mix in the Ras El Hanout, cinnamon and turmeric and cook for a minute.
Step 4/8
Stir in the stock and honey and cook on high until it starts to bubble, then add the preserved lemon and chicken.
Step 5/8
Simmer on low for 10 mins or until the stock has reduced.
Step 6/8
In a bowl add the couscous and the stock, place a plate over and let it do its magic for 10 mins or until all the stock has absorbed.
Step 7/8
Mix with the tomatoes, red onion, mint, coriander and parsley.
Step 8/8
Serve with some optional toasted flatbread.
Composition
Ingredients
Types
Ingredients
Allergens
to inform
Dietetics
Dietary regimen
Calories
565 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
20 minutes
Overall
40 minutes
Difficulty
Level
Medium (2/4)
Steps
8 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@veryhungrygreek
Origin
Cuisine
Geographic
Morocco, North Africa
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos