Ingredients

Crispy Chicken:
  • 2 fresh chicken legs, boned out
  • 100g unsalted butter
  • 200g water
  • Sunflower oil, for cooking
Couscous:
  • 200g couscous
  • 6g (¾ teaspoon ) Ras el hanout
  • 4g ( ½ tsp) table salt
  • 8g ( 1tsp ) powdered chicken stock (knorr stock cube)
  • 2g ( ¼ tsp) Dried garlic granules
  • 2g ( ¼ tsp) dried mixed herbs
  • 350g boiling water
  • Chopped chives fresh
  • 1 Yellow pepper
  • 1 Red pepper
  • 1 onion (peeled)
  • 125g button mushrooms
  • 150g pancetta (or smoked bacon, lardons)
Sauce:
  • 50g cornflour
  • Chicken stock cube in 250ml boiled water
  • Chopped tarragon

Method

Chicken

  1. Heat a frying pan with a little oil
  2. Place the chicken skin side down in the pan. Cook on a medium high heat until the skin is golden and crispy (4-5 minutes)
  3. Turn over, add butter and some water and finish cooking in an emulsion for 6-7 minutes
  4. Remove from pan, but keep pan for sauce

Couscous

  1. In a bowl, mix the couscous, ras el hanout, chicken stock, garlic and herbs. Pour into a flat, shallow dish so you have an even thin layer
  2. Have some cling film to hand. Boil the kettle. Once boiled, weigh out the water and pour evenly over the couscous.
  3. Cling film the tray straight away. Leave to steam and cool down. Once cooled, use a fork to fluff the cous cous by dragging the progs across the cous cous surface, until it has all separated
  4. Dice the peppers and onions as finely or chunky as you want. Personally, I find smaller works better.
  5. Half or quarter the mushrooms depending on size.
  6. Dice the pancetta or bacon.
  7. Heat a large based saucepan with a little oil. Add the bacon and fry.
  8. Once coloured, add the onion, cook for 1 minute, then add the mushrooms.
  9. Mix in prepared couscous.

Sauce

  1. Add chicken stock to the pan with reserved chicken fat
  2. Mix cornflour with a little water, and whisk in to the chicken stock to thicken
  3. Finish with chopped tarragon

To serve; plate couscous, add chicken chopped into strips and pour over sauce.

 

Ingredients

Crispy Chicken:
  • 2 fresh chicken legs, boned out
  • 100g unsalted butter
  • 200g water
  • Sunflower oil, for cooking
Couscous:
  • 200g couscous
  • 6g (¾ teaspoon ) Ras el hanout
  • 4g ( ½ tsp) table salt
  • 8g ( 1tsp ) powdered chicken stock (knorr stock cube)
  • 2g ( ¼ tsp) Dried garlic granules
  • 2g ( ¼ tsp) dried mixed herbs
  • 350g boiling water
  • Chopped chives fresh
  • 1 Yellow pepper
  • 1 Red pepper
  • 1 onion (peeled)
  • 125g button mushrooms
  • 150g pancetta (or smoked bacon, lardons)
Sauce:
  • 50g cornflour
  • Chicken stock cube in 250ml boiled water
  • Chopped tarragon

Method

Chicken

  1. Heat a frying pan with a little oil
  2. Place the chicken skin side down in the pan. Cook on a medium high heat until the skin is golden and crispy (4-5 minutes)
  3. Turn over, add butter and some water and finish cooking in an emulsion for 6-7 minutes
  4. Remove from pan, but keep pan for sauce

Couscous

  1. In a bowl, mix the couscous, ras el hanout, chicken stock, garlic and herbs. Pour into a flat, shallow dish so you have an even thin layer
  2. Have some cling film to hand. Boil the kettle. Once boiled, weigh out the water and pour evenly over the couscous.
  3. Cling film the tray straight away. Leave to steam and cool down. Once cooled, use a fork to fluff the cous cous by dragging the progs across the cous cous surface, until it has all separated
  4. Dice the peppers and onions as finely or chunky as you want. Personally, I find smaller works better.
  5. Half or quarter the mushrooms depending on size.
  6. Dice the pancetta or bacon.
  7. Heat a large based saucepan with a little oil. Add the bacon and fry.
  8. Once coloured, add the onion, cook for 1 minute, then add the mushrooms.
  9. Mix in prepared couscous.

Sauce

  1. Add chicken stock to the pan with reserved chicken fat
  2. Mix cornflour with a little water, and whisk in to the chicken stock to thicken
  3. Finish with chopped tarragon

To serve; plate couscous, add chicken chopped into strips and pour over sauce.