Moroccan chicken with zesty couscous

Ingredients for 8 servings:

• 1.6 kg chicken meat (chicken thighs), without skin
• 1 onion(s), thinly sliced
• 2 clove(s) garlic, chopped
• 1 lemon(s), juice & zest
• 2 tbsp honey
• 5 cm ginger, fresh, grated
• 1 tsp cinnamon
• 2 tbsp oil
• ½ bulb(s) fennel, thinly sliced
• 1 large carrot(s), thickly sliced
• 390 g tomatoes, chopped (can)
• 300 ml vegetable stock
• 250 g couscous
• 1 cube of chicken stock
• 2 small zucchini, in thick slices
• 1 bunch of spring onions, finely sliced
• 20 g coriander, fresh, chopped
• 50 g almonds, chopped
• 1 chili pepper(s), red, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Moroccan chicken thighs with couscous

Place the chicken thighs in a shallow dish with the onions, garlic, lemon juice and zest, honey, and spices, and marinate in the refrigerator for at least 1 hour. Preheat the oven to 180°C. Heat 1 tablespoon of oil in a large frying pan. Reserve the marinade and sear the thighs for 2 minutes on each side. Transfer to an ovenproof dish and pour the marinade over them. Heat the remaining oil and sauté the fennel and carrot slices for 3-4 minutes. Add to the meat along with the tomatoes and stock. Cover with aluminum foil and bake in the oven for 45 minutes, stirring occasionally. Add the zucchini and bake for another 15 minutes. Place the couscous in a bowl and add the chicken stock cube to the amount of water specified on the package. Stir the lemon zest, spring onions, coriander, chili, and almonds into the couscous. Serve the couscous with the chicken thighs. Tip: Add a spoonful of tzatziki to the dish, it tastes great. Per serving: 401 kcal, 16g fat, 3g saturated fat, 0.9g salt.