Spiced chicken thighs with couscous and apricot
Spiced chicken thighs with a richly filled couscous.
Spiced chicken thighs with couscous, apricots, raisins, and green beans. A healthy weeknight meal!
Preparation
Finely chop the onion. Chop the apricots into small pieces. Mix the chicken bouillon cube with 300 ml hot water and 2 tsp World Spice Blend - Ras el Hanout.
Combine the couscous in a bowl with the apricots, raisins, coriander leaves, and stock. Cover and let it soak for about 5 to 8 minutes. Fluff the couscous with a spoon or fork.
In the meantime, cook the green beans until al dente or cooked, according to preference.
Meanwhile, marinate the chicken thighs with 4 teaspoons of World Spice Blend - Ras el Hanout and 2 tablespoons of olive oil. Season with sea salt to taste, if desired. Heat a sauté pan with 1 tablespoon of olive oil and brown the chicken thighs on all sides until cooked through.
Meanwhile, toast the almond shavings in a dry frying pan until brown.
Combine the soaked couscous with the cooked green beans. Serve the couscous with the chicken thighs and garnish with the toasted almond shavings.
Ingredients
- 600 g kippendijen
- 400 g gesneden snijbonen
- 300 g couscous
- 75 g gedroogde abrikozen
- 40 g rozijnen
- 50 g blank amandelschaafsel
- 1 ui
- 1 blokje kippenbouillon
- 6 tl World Spice Blend - Ras el Hanout
- 1 tl Korianderblad
- 3 el olijfolie
- 300 ml heet water
- Zeezout, naar smaak
Products used in this recipe
€2,79