This week’s French Fridays with Dorie recipe is a chicken couscous dish (I know – a break from fish!) which I was looking forward to for a while because I love Moroccan spices and flavours – this dish did not disappoint. I’d planned to make this with skin-on chicken thighs but realised too late that I had accidentally picked up skinless ones – oh well, at the end of the day, apart from a little colour it didn’t change things much.
It’s a really easy dish to pull together – even on a weeknight – and it’s comforting and warming so, perfect for this ridiculous cold snap we seem to be having (-25˚ WITHOUT the wind chill? Please…). I chopped my veggies a little larger than Dorie suggests and cooked them all together in the fragrant broth of ginger, cumin, turmeric, saffron and cinnamon. We ate this with some harissa (more for some people than others, ahem, Mr Neil) and plain couscous, cooked in some of the broth from the stew and it was fantastic for a quick but hearty Sunday dinner. I’ve also been eating the leftovers as a kind of soup, shredding the chicken and adding a tiny amount of couscous. It’s good stuff.
Get Dorie Greenspan’s chicken couscous recipe here or on p 214 of Around my French Table.
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