Now that the weather is starting to cool, I’m always looking for yummy and hearty recipes to keep us going.
I came across this Julie Goodwin ripper through a fellow blog The Motherload which I of course highly recommend!
It had all of the kind of ingredients our family loves and looked easy so I whipped it up that night. It was devoured!!
So why not give it a try?
1/3 cup olive oil
800 g skinless chicken thigh fillets
4 garlic cloves
1 large onion
2 teaspoons sea salt
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 cup chicken stock
1 cup water
1 cup pearl couscous
12 large green olives
¼ bunch flat-leaf parsley
Dollop of greek yoghurt for serving
1.Put the pan over a high heat with 2 tablespoons olive oil in it.
2. Cut the chicken thighs into 3 pieces each. Peel the garlic and peel and quarter the onion. Place the garlic, onion, salt, turmeric, cumin and 3 tablespoons oil into a food processor. Zest and juice the lemon into the processor and blitz until a smooth thick paste is achieved. Place in a large bowl and toss the chicken through.
3. Place the coated chicken in the hot oil. Leave it, not turning or stirring, for 3 minutes or until it is a lovely golden brown colour. Turn the chicken over and carefully pour the stock into the pan with the water. Bring to the boil then turn the heat down to low.
4. Using a spoon, nestle the pearl couscous around the sides of the chicken pieces, making sure that it is submerged in the liquid. Place the olives around the pan. Put the lid on the pan and simmer without stirring for 12–15 minutes or until the couscous is cooked and the liquid is almost all absorbed.
5. While the chicken is simmering, remove the stalks from the parsley and roughly chop the leaves. Scatter the parsley over the chicken and serve with a spoonful of greek yoghurt.