← Nouns Cooking · Moroccan

Ingredients

• 500 g bone-in chicken thighs
• 3 tbsp Olive oil
• 1 large onion, grated
• 2 cloves Garlic, crushed
• 1½ tbsp Tomato purée (paste)
• 1 tsp Paprika
• ½ tsp Black pepper
• 1 tsp Salt
• 1.5 l Water
• 1 Carrot, diced small
• 1 can chickpeas (400 g can), drained
• 1 Courgette (zucchini), diced small
• 250 g Berkoukes (large hand-rolled couscous) or pearl couscous
• 2 tbsp Coriander (cilantro), chopped
• 1 tsp dried mint (optional)

Method

1. Warm the oil in a large pot over medium heat. Add the chicken, onion, garlic, tomato paste, paprika, pepper and salt and stir for 5–8 min until the onion softens and the chicken is coated in red.
2. Pour in the water, bring to the boil and simmer for 20 min. Add the carrot and chickpeas and simmer for 10 min more.
3. Lift out the chicken. Add the courgette and berkoukes and cook for 12–15 min, stirring often so the pasta does not stick, until it is tender and the soup has thickened.
4. Meanwhile check the chicken is cooked through (75°C/165°F), pull the meat from the bones and return it to the pot.
5. Thin with a little hot water if needed, taste for salt and serve sprinkled with coriander and a pinch of dried mint.

Tips

• Contains wheat. Giant (pearl) couscous from the supermarket works if you cannot find berkoukes.
• The pasta keeps drinking the broth, so add water when reheating leftovers.

Sources

Written in our own words after cross-checking these recipes:

Amour de Cuisine My Moroccan Food