Moroccan chicken with couscous
About £1.18 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Chicken thighs800g
- Onions1
- Chickpeas400g
- Chopped tomatoes400g
- Stock cubes1 cube
- Couscous250g
- Honey20g
- Lemons1
- Coriander30g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Brown the chicken thighs (800g) in a little oil in a big pan (8 min). Take them out.
- Soften the sliced onion (1) (5 min), then stir in 2 teaspoons of mixed spice: cumin, cinnamon and paprika work, or a ras el hanout blend if you have it.
- Add the tomatoes (400g), drained chickpeas (400g), honey (20g), stock cube (1 cube) and 300ml water. Put the chicken back and simmer with the lid on until cooked through (20 min).
- Meanwhile pour 300ml boiling water over the couscous (250g) with a pinch of salt, cover and leave (5 min), then fluff up with a fork and add lemon zest (1).
- Serve the chicken over the couscous with lots of coriander (30g).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.