Moroccan Chicken with CousCous ( Middle Eastern Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2
Dinner » Chicken » Moroccan

Ingredients:

A note to Americans: I'm using UK measurements, and UK teaspoons/tablespoons/etc are slightly different to the US versions, so I'll put the measurements in ml as well so you can work it out yourselves, rather than give you amounts like "1.83 US teaspoons".

4 chicken thighs, skinned
A pinch of saffron (or alternatively 1 tsp/5ml of tumeric)
Half a chicken stock cube
2 tbsp/30ml olive oil
1 small onion
Half a red (or green or whatever) bell pepper (not shown in picture because I forgot about it!)
2 cloves of garlic
1 tsp/5ml ground cinnamon
2 tbsp/30ml honey
0.5 tsp/2.5ml mild chilli powder (or more if you like it spicy, I use 1 tsp/5ml)
Juice of 1/2 a lemon
100g of cous cous
Salt and freshly ground black pepper

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[bholus10]

Step 1:

Crumble the half a stock cube into a measuring jug and add the saffron (or tumeric).

[bholus10]

Step 2:

Pour in 300ml/half a pint of boiling water and leave to one side.

[bholus10]

Step 3:

Peel and finely chop the onions and garlic, and de-seed and chop the bell pepper into roughly 1 inch squares.

[bholus10]

Step 4: Don't forget the easiest way to peel the garlic is to place your knife flat on the clove and smack it (not too hard) with the base of your palm.