Chicken Thighs with Okra Saffron & Date Cous Cous Recipe

Chicken Thigh Fillets with Okra Saffron & Date Cous Cous

By Pierre Khodja

6 serves

6 serves

25 mins

25 mins

105 mins

105 mins

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Ingredients

1kg boneless The Bare Bird chicken thigh fillets, halved

1 brown onion, diced

2 cloves garlic, crushed

1 large red capsicum, cored, seeded & sliced

4 tomatoes, seeded & diced

7cm piece fresh ginger, peeled & grated

1½ tsp ground cinnamon

2 tsp paprika

1 tsp ground coriander

1 tsp ground cumin

1½ tbsp honey

Juice of ½ lemon

600mL water

400g okra, trimmed

60g roasted flaked almonds

Salt & pepper, to taste

Pinch saffron threads

½ cup boiling water

1 cup instant couscous

1 clove garlic, crushed

6 fresh dates, roughly chopped

Juice & zest 1 orange

Juice & zest 1 lemon

4 tbsp olive oil

3 tbsp chopped fresh mint

½ cup chopped flat-leaf parsley

Method

  1. Place chicken thighs, onion, garlic, red capsicum, tomato, ginger, cinnamon, paprika, coriander, cumin, honey, lemon juice  and 600mL water in a heavy-based pan. Heat to just simmering, cover and cook for 1.5 hours, stirring occasionally, adding more water if necessary.
  2. Add okra and half the almonds and cook for a further 15 mins. Season to taste.
  3. Soak saffron in ½ cup boiling water for 2 mins, then remove.
  4. Place couscous in bowl with garlic, dates, remaining almonds, and orange and lemon zest and juices.
  5. Pour saffron water over all dry ingredients until just covered, mix well and cover with plastic wrap to steam for 15 mins. Remove covering, fluff with hands or fork. Add olive oil and chopped herbs.
  6. Serve chicken straight from pot with couscous on side.

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