- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g skinless chicken thigh
- 140g wholewheat couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, sliced
- zest 2 lemons, juice of 1
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 350ml chicken stock
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 6 large dates, pitted and chopped (Medjool are nice)
Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…
- 50g flaked almond
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.