- Let's start by preparing the couscous with dates and chicken. First, marinate the chicken. Cut the chicken thigh fillets into large pieces and place them in a bowl. Add enough olive oil to lightly coat all the chicken pieces. Then add all the spices: cumin seeds, cinnamon, ras el hanout, pepper, salt and the crushed garlic cloves. Mix everything well to evenly distribute the marinade. Let the chicken marinate for at least one hour. The longer you can leave it to marinate, the better, up to a maximum of 24 hours.
- Once the chicken has marinated, it's time to cook it. Heat a little olive oil in a frying pan or wok over medium-high heat. Brown the chicken on all sides. It does not need to be fully cooked through at this stage. Then reduce the heat to low and add approximately 150 ml of water.
- Meanwhile, cut the dates into small pieces and add them to the pan. Set a few pieces aside for garnish. Give everything a quick stir, then leave it to simmer gently for ten minutes so the deliciously sweet sauce can thicken. Is the sauce too thick? Simply add a little more water.
- In another frying pan or wok, cook the zucchini. Cut the zucchini into small cubes. Add a little oil to the pan and cook the cubes over medium-high heat for a few minutes until browned. Place the couscous in a bowl and season with a pinch of salt and pepper. Pour over 225 to 300 ml of boiling water and cover the bowl. After approximately ten minutes, the couscous will have absorbed the liquid.
- Serve the Moroccan chicken with dates, cinnamon and couscous. Place the couscous on the plates, with the chicken, sauce and zucchini on top.
moroccan chicken with dates, cinnamon and couscous
a golden combination!
Ingredients
chicken thigh fillet
300 g
fresh dates
4 - 7 pcs
cinnamon
1 - 3 tsp
cumin seeds
1 tsp
ras el hanout
1 tsp
garlic
2 cloves
couscous
150 g
zucchini
1 pcs
olive oil
1 splash
pepper and salt
to taste
Date product in this recipe
