SERVES PREP 15 MINS (+ 30 MINS MARINATING) Miguel Maestre cooks up a tra­di­tional Moroc­can-style hot­pot.

Homes+ (Australia) - - CONTENTS -

Miguel Maestre spices things up with his de­li­cious ver­sion of a Moroc­can clas­sic.

2 gar­lic cloves, chopped

1 bunch co­rian­der, roots and stems chopped large pinch salt

3 tbsp ex­tra vir­gin olive oil 2 tbsp honey

1 lemon, juiced

3 tbsp ras el hanout

(Moroc­can sea­son­ing)

6 chicken thigh cut­lets, bone in 2 tbsp olive oil

300g dried apri­cots

1 lemon, cut into 1cm-thick slices, de­seeded

2 cups chicken stock

2 red onions, cut into wedges

ONE In a mor­tar and pes­tle, pound the gar­lic, co­rian­der roots and stems with the salt un­til a paste forms. Add the ex­tra vir­gin olive oil, honey, lemon juice and ras el hanout and mix well.

TWO Place the chicken in a bowl and pour over the mari­nade. Us­ing your hands, mas­sage the mari­nade into the chicken. Place in fridge for at least 30 min­utes to mar­i­nate.

THREE Heat the olive oil in a tagine or large heavy-based saucepan on medium-high heat. Add the apri­cots and stir un­til blis­tered. Add lemon slices, plac­ing flat on the base of pan, un­til sur­face of the fruit is browned. COOK 40 MINS

2 red cap­sicums, de­seeded, cut into thick slices

4 fresh toma­toes, cut into wedges


1 tbsp ex­tra vir­gin olive oil

2 cups cous­cous

2 cups boil­ing wa­ter

1 tbsp but­ter

1 cup blanched al­monds

400g can chick­peas, drained, rinsed

¾ cup raisins

½ cup pit­ted green olives, halved 1 bunch chives, finely chopped ½ bunch co­rian­der, leaves picked

FOUR Add chicken and cook, stir­ring, un­til chicken is browned all over. Pour in stock and scrape any browned bits from pan. Top with onion, cap­sicum and tomato. Re­duce heat, cover and cook for 30 min­utes or un­til chicken is cooked through and ten­der.

FIVE Mean­while, to make cous­cous salad, coat a heat­proof bowl with oil by swirling around bowl. Add cous­cous, boil­ing wa­ter and but­ter. Cover with plas­tic wrap. Set aside for 10 min­utes un­til wa­ter is ab­sorbed. SIX Stir cous­cous with a fork to fluff the grains. Add the re­main­ing salad in­gre­di­ents and toss un­til com­bined.

SEVEN Serve the chicken and veg­eta­bles with the cous­cous salad.

This month Miguel cre­ates a one-dish won­der for busy mums. We pre­dict it will be­come your new win­ter favourite.

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