Moroccan Chicken With Buttered Couscous - cooking recipe

Ingredients

1 tbsp butter
1 tbsp olive oil
1/3 cup whole blanched almonds
1 None small red onion, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp sweet paprika
2 None roasted chicken wings
2 None roasted chicken drumsticks
1/2 cup chicken stock
None None Buttered Couscous
1/2 cup chicken stock
3 1/2 tbsp butter, chopped
5.25 oz couscous
1.5 oz green olives, pitted, halved, to serve
2 tsp preserved lemon rind, finely chopped, to serve
2 tbsp fresh cilantro leaves, coarsely chopped, to garnish

Preparation

Heat butter and 2 tsp oil in a large frying pan. Toast almonds, stirring, until lightly browned all over. Set aside.
Add remaining oil and cook onion, stirring, until soft. Add spices and cook, stirring, until fragrant. Add roasted chicken wings and drumsticks and toss to coat in spiced onion mixture. Add stock and cook, covered, for 5 mins, or until chicken is heated through.
Meanwhile, for the buttered couscous, bring stock, 1/2 cup water and 1 1/2 tbsp butter to a boil. Pour over couscous, cover and set aside for 3-5 mins. Add remaining butter and fluff couscous with a fork. Season.
To finish, add olives, preserved lemon and almonds to chicken mixture. Serve with buttered couscous and garnish with chopped cilantro.