This is perfectly delicious as comfort food, but equally if you chuck it in a tagine to serve, it is a very pretty dinner party main. It was modified from a great Nigel Slater recipe and has evolved over time.
500g skinless chicken breast (or thigh)-cut into 5cm cubes
2 tablespoons Ras El Hanout
1 tablespoon curry powder
1 teaspoon dried chilli flakes (more or less according to taste)
3 cloves garlic (crushed)
1 tablespoon Honey
2 tablespoons olive oil
2 tablespoons butter
bunch mint to garnish
2 hands full of cous cous
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Directions Preparation:10min › Cook:20min › Extra time:10min › Ready in:40min
Preheat oven to about 180 degrees c
In a bowl put the chicken, spices, chilli. garlic, oil and honey and mix through - let it sit 1/2 an hour if you can (still works if you don't).
Add boiling water to the cous cous and dollop with butter (refer to packet for water to cous cous ratio) and let it sit until cous cous has absorbed the water. Fluff up cous cous with a fork, mix through sultanas and cover with foil.
Put the chicken mixture in a baking tin in the oven.
After about 10 minutes, put the cous cous mixture on another shelf in the oven (bottom is best).
Once the chicken pieces are almost cooked through (another 5-10 mins), transfer the chicken into the cous cous mixture, stir through and return to the oven without the foil covering (scrape all the yummy bits and juices from the bottom of the pan in as well!)
Leave to cook for another 5 minutes and remove from oven. Garnish with chopped/shredded fresh mint leaves and serve.
Ras el Hanout
If you don't have Ras el hanout spice, replace with cinnamon (and halve the amount)...hard to describe as Ras El Hanout is a blend of about 23 spices. I do know you can order the Herbie's mix online though! I do!