Kalbo's Moroccan Chicken Dish served on Couscous by Siobhan O'Callaghan
Channel: ACCESS Credit Union
Date: 11/02/2018

Continuing with the Operation Transformation theme of healthy eating, we were delighted when Siobhan O'Callaghan from Kalbo's Café in Skibbereen called in to show us a healthy and an easy to prepare Moroccan Chicken dish served on a bed of Couscous. A full list of ingredients and method below. 

Moroccan Chicken One Pot (Serves 4)
Ingredients
4 Boneless Skinless chicken fillets cut into strips
1 Onion diced
3 Tbsp. Olive Oil
1 Tsp. Turmeric
1 Tbsp. Ground Cumin
1 Tbsp. Coriander
1 Tbsp. Cinnamon
1 large butternut squash, deseeded and cut into chunks
600ml Chicken Stock
2 Tbsp. brown sugar
2 Tbsp. Red Wine Vinegar
50g dried Cherries / Cranberries
For the Paste: (to be blitzed together)
1 onion roughly chopped
200g Tomatoes
50g Fresh Ginger roughly chopped
3 Cloves of garlic
Garnish (optional)
Handful Mint leaves
Zest of 1 lemon
100g Feta cheese crumbled

Method
Heat 2 Tbsp. Olive Oil in a heavy based pot or pan.
Brown chicken on all sides, remove from pan and set aside.
Whizz onion, tomato, ginger and garlic into a paste.
Fry onion in oil until softened and added the spices.
Fry for 1 minute until fragrant.
Add the paste and fry for another few minutes to soften.
Return the chicken to the pan.
Add the stock, sugar and vinegar.
Bring to simmer and cook for 30 minutes until the sauce is beginning to thicken and the chicken is cooked.
Add in the cherries or cranberries.
Check seasoning.
While the chicken is cooking make up the couscous;
Place 350g couscous in a bowl, season and stir in a little olive oil.
Pour over 500ml boiling water and stir to mix.
Cover and leave to stand for 6 – 10 minutes.
Fluff up with a fork.

To serve:
Dish up your couscous and Moroccan chicken and garnish with crumbled feta, chopped mint, lemon zest and natural yoghurt (optional).


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