Name: Moroccan chicken thighs with couscous and glazed carrots
Prep time: 20 min
Cook time: 60 min
Ingredients: 8 chicken thighs; 10 gram Ras el Hanout; 30 gram butter; 300 ml chicken stock; 250 ml tomato passata; 150 gram couscous; 15 gram butter; 300 gram baby carrots; 10 gram parsley; 2 cloves garlic

Morrocan chicken thighs with glazed carrots and couscous

Moroccan chicken thighs with couscous and glazed carrots

Super tender chicken thighs in a Ras el Hanout tomato sauce

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20

Cook Time: 1

Course: Main Course

Cuisine: Marrocan

Keyword: African, chicken stew, chicken thighs, coucous, glazed carrots, oven dish, oven potatoes, stew

Servings: people

Author: Bart van der Lee

Ingredients

For the thighs

8 chicken thighs
10 gram Ras el Hanout
30 gram butter
300 ml chicken stock
250 ml tomato passata

For the couscous

150 gram couscous
15 gram butter

For the glazed carrots

300 gram baby carrots
10 gram parsley
2 cloves garlic

Instructions

Clean the chicken thighs from excess fat and impurities. Season them with a drop of olive oil, salt, and the Ras el Hanout.
Fry the thighs in the pan on both sides but make sure the skin side is nice and crispy. Lower the heat, remove the excess fat from the pan and add the butter. Roast the thighs on all sides, turn the skin side up and add the chicken stock and tomato passata.
Cook together on the stove for a few minutes then cover with a lid. Cook in the oven at 180°c for 30 minutes. Remove the lid and cook for another 15 minutes so the sauce can reduce. Skim off the fat from the top and leave them to rest.
Peel the carrots and cook them in lightly salted water. Chop the garlic and parsley. Sweat the garlic in a drop of olive oil and add the carrots and parsley. Finish with a sprinkle of salt.
Cook the couscous with some water as per the instructions on the pack and finish with some salt and a knob of butter.
Serve your thighs with the couscous and the carrots.