Ingrediants :
• 1 tablespoon olive oil
• 2 onions of Bombay, chopped
• 500g without skin skinless chicken thighs, each cut into 2-3 pieces
• 3 tbsp tagine paste
• 2 x 400g tomato cans, with a mixed olive chopped
• small fresh oregano, picked and chopped leaves
• 2 lemons are preserved, the inside of the lemon is removed, the skin is rinsed and finely chopped
• 2 tablespoons of clear honey
• 1 chicken stock cubes
• 200g giant couscous
• small handful, chopped
How To Make :
- Feed the oil in a large skillet with the cover, and heat. Then Add the onions and cook for 10 minutes until softened. saute onion and add chicken. Cook with high fire for 5 minutes until the chicken is cooked.
- Mix the tagine, tomato, oregano, lemon and honey paste preserved, and in stir-fry. Season with a little salt and lots of black pepper. Let it all mix well, then and simmer for 40 minutes
- Combine the couscous, cook for 10 minutes, before you are ready to serve, cover and simmer for 10 minutes or until cooked, add 50g of couscous and cook in the same way. Sprinkle the parsley if it will be served
- Serve while warm.
