Moroccan inspired chilli chicken couscous

Ingredients

• 640g skinless chicken thigh fillets
• 3 chillies (finely chopped)
• 1 courgette (chopped)
• 1 red pepper (chopped)
• 300g giant couscous
• 4 garlic cloves (minced)
• 1l chicken stock
• 2 tbsp tomato puree
• 2 tsp ground cumin
• 3 tsp smoked paprika 
• 1 tsp paprika
• ½ tsp ground cinnamon
• 1 tsp ground ginger
• ¼ tsp ground cloves
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 tsp ground cardamom
• 1 tsp hot chilli powder
• A handful of fresh parsley (chopped)
• 1 can of chopped tomatoes
• Extra-virgin olive oil
• Salt and pepper

Method

1. Mix the chicken thighs, spices, salt and pepper together in a large mixed bowl and marinate for at least 30 mins before cooking.*
2. Gently heat 2 tbsp extra-virgin olive oil in a large deep pan or pot and sear the thigh pieces for 3 mins on each side. Set the pieces aside.
3. Fry the garlic, parsley and chillies together in the remaining oil (add extra if needed) until the garlic turns golden.
4. Add the courgette, pepper and remaining spices from the marinade and cook for 4 mins.
5. Mix in the tomato puree and chopped tomatoes.
6. Pour in the chicken stock, add the couscous and mix well.
7. Carefully add the chicken thigh pieces, cover pan and let it simmer for up to 15 mins.
8. Once cooked, leave the pot to rest with the lid off for up to 10 mins before serving.
9. Optional: Serve with chopped parsley.

*Tip: Marinating the chicken for longer gives it time to absorb more flavour.