Skip to main content

Lemony chicken stew with giant couscous

 


Method 1

Ingredients

1 tbsp olive oil

2 onions

chopped

500g skinless boneless chicken thighs

each cut into 2-3 chunks

3 tbsp tagine paste

or 2 tbsp ras el hanout

2 x 400g cans tomato

with chopped mixed olives

small handful fresh oregano

leaves picked and chopped

2 preserved lemons

flesh removed, skin rinsed and finely chopped

2 tbsp clear honey

1 chicken stock cube

200g giant couscous

handful parsley

chopped

step 1

Heat the oil in a large flameproof casserole dish with a lid. Add the onions and cook for 10 mins until starting to caramelise. Push the onions to one side of the dish and add the chicken. Cook over a high heat for 5 mins or so until the chicken is browning.

step 2

Add the tagine paste, tomatoes, oregano, preserved lemons and honey, and crumble in the stock cube. Fill one of the tomato cans halfway with water and pour this into the dish. Season with a little salt and plenty of black pepper. Give everything a good stir, then cover with a lid and simmer for 40 mins, on a gentle bubble, or for up to 4 hrs over a very low heat if you’re eating at different times.

step 3

Add the couscous 10 mins before you’re ready to serve, cover and simmer for 10 mins or until cooked. If you’re eating at different times, scoop your portion into a pan, add 50g couscous and cook in the same way. Stir in some parsley just before serving.

Method 2

🍋 Lemony Chicken Stew with Giant Couscous

Ingredients (serves 4)

For the stew:

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, minced

2 carrots, diced

2 celery stalks, sliced

1 zucchini (courgette), diced (optional for extra veggies)

1 lb (450 g) boneless, skinless chicken thighs (or breasts), cut into chunks

1 tsp ground cumin

½ tsp ground coriander

½ tsp turmeric (optional, for color and depth)

4 cups (1 L) low-sodium chicken stock

Zest and juice of 1 large lemon

Salt & black pepper, to taste

Small handful of fresh parsley or mint, chopped (for garnish)

For the couscous:

1 cup (180 g) giant couscous (Israeli pearl couscous)

1 ½ cups (360 ml) chicken stock or water

1 tsp olive oil

Salt, to taste

🥘 Instructions

Cook the couscous:

In a saucepan, heat olive oil, add the couscous, and toast for 1–2 minutes until slightly golden.

Pour in stock or water, bring to a boil, then simmer uncovered for 8–10 minutes until tender and liquid is absorbed.

Fluff with a fork and set aside.

Start the stew:

Heat olive oil in a large pot or deep skillet over medium heat.

Add onion, carrot, and celery. Cook for 5–6 minutes until softened.

Stir in garlic, cumin, coriander, and turmeric. Cook 1 minute until fragrant.

Cook the chicken:

Add chicken pieces, season with salt and pepper, and cook for 4–5 minutes, stirring, until lightly browned on all sides.

Add stock and simmer:

Pour in the chicken stock, bring to a boil, then reduce heat and simmer gently for 20 minutes, until chicken is cooked through and vegetables are tender.

Finish with lemon:

Stir in the lemon zest and juice. Taste and adjust seasoning — add more lemon or salt if needed for brightness.

Serve:

Spoon the couscous into bowls, ladle over the lemony chicken stew, and garnish with fresh parsley or mint.

💡 Tips & Variations

Add a handful of baby spinach or peas in the last few minutes for color and nutrients.

For a creamy twist, stir in 2 tbsp of Greek yogurt or light cream at the end.

If using chicken breast, reduce simmering time slightly to keep it tender.

This stew keeps well for 3–4 days in the fridge — perfect for meal prep.



Labels:

Comments

Post a Comment

Popular posts from this blog

Pork and kimchi stew

  Method 1 Ingredients 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper To serve steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, st...
Post a Comment
Read more

Ponzu tofu poke bowl

Method 1 Ingredients 1 tbsp ponzu sauce ½ tbsp rice vinegar 5g ginger, peeled and grated 1 tsp sesame oil 300g silken tofu 100g edamame beans 250g pouch cooked quinoa 100g radishes, sliced 2 carrots, peeled into ribbons 2 spring onions, finely sliced 2 small seaweed thins, crumbled 1 tsp sesame seeds STEP 1 Combine the ponzu, vinegar, ginger and sesame oil in a bowl. Pat the tofu dry using kitchen paper and tear into chunks, then gently toss in the ponzu mixture. STEP 2 Pour some boiling water over the edamame and set aside for 2 mins before draining thoroughly and seasoning with salt. STEP 3 Divide the quinoa between bowls and top with the edamame, radishes and carrots. Spoon over the tofu and drizzle over the remaining dressing before scattering over the spring onions, seaweed and sesame seeds. Method 2 Ingredients: - 1 block of firm tofu, pressed and diced - 1/4 cup soy sauce - 2 tbsp Ponzu sauce - 1 tbsp rice vinegar - 1 tbsp sesame oil - 1 tsp grated ginger - 1 clove garlic, mince...
Post a Comment
Read more

Baked ham hock pots

  Method 1 Ingredients 250ml double cream 1 egg beaten large handful of chives finely chopped generous grating of nutmeg 100g cooked ham hock chopped 150g canned potatoes cut into smaller chunks if large 60g mature cheddar grated crusty bread to serve step 1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper. step 2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days. step 3 Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like. Method 2 Ingredients: - 4 ham hocks - 2 onio...
Post a Comment
Read more