Chicken

Published on October 6th, 2013 | by Gareth

3

Moroccan chicken tagine cous cous salad

Everyone loves a long weekend and the fact that I completely forgot about Labour Day until last Monday is like a surprise gift. The tall ships are here and there is a big navy shindig putting a show in the harbour (International Fleet Review). Perfect excuse for a picnic!

The thing with picnics is it’s all too easy to settle for chips and dips, a bottle of plonk and a few rolls. But I want more out a picnic than a soggy cheese and tomato roll with tepid wine. I wanted something a little more exotic.

I enjoyed the recent tagine flavours and wanted something that captured the richness without lots of sauce, tasted great hot or cold and portable. The result is a Moroccan chicken and apricot cous cous salad. I’ve used a whole chicken because it’s more economical plus I prefer making my own stock. But if you can’t be arsed I suggest you buy chicken quarters (Maryland) and a litre of decent quality stock (it will save you time).

The great thing about this dish is with every mouthful you get new flavour and texture combinations. Perhaps a bit of sweet apricot or squash, then heat, then crunch from the almonds.

Tall ships in the morning sun

The Europa in ALL her glory

Anyone for a spot of fishing?

Moroccan chicken cous cous salad with apricot and squash

Preparation time: 8 hours (includes the marinate time).
Cooking time: 1 hour

Ingredients

• 1 whole chicken (cheaper) or 4 quarters
• ½ butternut squash – diced
• ½ cup olives or blanched almonds
• 8 dried apricots – chopped
• Handful fresh coriander leaves – chopped or torn
• 2 cups cous cous
• 1 tblsp. preserved lemon rind – diced
• 1 ltr quality chicken stock
• 1 tbsp. paprika
• 1 tbsp. cumin
• 1/2 tbsp. cinnamon
• 1 tbsp. ground ginger
• 2 tbsp. ras el hanout (Moroccan seasoning)
• 1 tsp. chilli flakes
• Seasoning and lemon juice to taste.

Method

• If pressed for time, skip the first two steps, buy the stock and buy chicken quarters.
• 24 hours in advance cut the breast meet off the chicken carcass, remove the wings and legs. This should give you a meatless carcass.
• Trim the fat off the carcass and boil with enough water to submerge the chicken carcass with one onion, one carrot, 1 bay leaf, thyme and a celery stick. Once to the boil, simmer for 2 hours. Drain the stock into a jug and discard the rest.
• Mix all of the spices (except the chilli flakes) in a large bowl and add the chicken. Ensure the spice is well rubbed in, cover and refrigerate for 8 hours, ideally overnight.
• When the chicken has marinated transfer to a covered tagine or ovenproof dish with a teaspoon of olive oil. Pop into a preheated oven (160 degrees) and cook for 45 minutes – 1 hour (until the chicken is cooked and the juices run clear).
• Rub a little olive oil into the butternut squash cubes, season and put on a trey and put them in the oven to roast for about 40 minutes until golden.
• Allow to cool and then strip the chicken from the brown.
• Bring the stock to the boil; you can also add some/all of the meat juices from the chicken – optional)
• Put the cous cous in a bowl and add the hot stock. Give it a quick stir and allow to stand for a few minutes until the cous cous is soft. Fluff with a fork. If the cous cous isn’t soft, top up with a little boiling water.
• Add the chicken, chilli flakes, olives, coriander, apricot, butternut squash and preserved lemon. Mix thoroughly.
• Season and add the juice of one or two lemon quarters.
• Serve hot or cold with a nice glass of pinot gris – but make sure the wine is chilled.

Whats your favourite picnic treat?

Perfect hot or cold, at home or away

Tags: Moroccan, Picnic food

About the Author

Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

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