Middle Eastern Chicken With Moghrabieh Couscous

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 4 -6 chicken drumsticks, skin removed
• 1 tablespoon olive oil
• 1 onion, finely diced
• 1 liter chicken stock
• 1 teaspoon fennel seed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 roma tomatoes, diced
• 1 cup israeli couscous (moghrabieh)
• 2 liters water

Recipe

• 1 using spray oil or the olive oil, coat a heavy based casserole dish or pot and place on cook top.
• 2 when the oil is hot, add the chick drumsticks and cook for about 5 mins so that the chicken is turning a golden brown.
• 3 add the onion, and continue cooking unitl the onion is translucent - about 5 minutes if either onion or chicken starts to burn, reduce the heat.
• 4 add the fennel seeds, cumin and corriander and cook another minute.
• 5 add the chicken stock and increase the heta if needed, so that the stock reaches boiling point, then turn down and simmer gently for 30 minutes.
• 6 while the chicken is cooking, add the moghrabieh to a pot of boiling water and cook for about 15 minutes or until the moghrabieh is cooked but not mushy. drain and set aside.
• 7 after 30 minutes, add the tomato to the chicken and cook a further 15 minutes. if needed increase the cooking time if the chicken is not yet 'falling off the bone'.
• 8 remove the chicken from the pot and remove chicken from the bone.
• 9 if the mixture is too watery at this stage, turn up the heat so that the remaining liquid reduces and thickens.
• 10 return the chicken to the sauce once the right consistency has been achieved.
• 11 to serve, add the moghrabieh to bowls and top with the chicken mixture.