This is home cooking at its best… Comfort food without the guilt. A hearty yet healthy stew with free range chicken and lots of veggies and couscous to warm you up.
50 minutes. Dairy Free. Sugar Free.
400g free range skinless chicken thighs
1 medium onion
2 cloves of garlic
2 sprigs thyme
2 sprigs rosemary
1 bay leaf
1 medium carrot
1 stick of celery
1 large potato
1 tablespoon tomato paste
1/2 tablespoon worcestershire sauce
1 large natural chicken stock cube
3/4 cup couscous
Prepare chicken & vegetables
Finely chop the onion, garlic, thyme and rosemary (remove the stalks). Peel and cut the carrots in half lengthways and then cut along the length, forming half moon shapes. Peel and cut potatoes into 1 cm pieces. Cut the celery into 1cm pieces. Aim to make all of the root vegetables the same size. Cut each thigh fillet into 4 strips and half again.Add the stock cube to 3/4 cup of hot tap water and stir until it dissolves.
In a large pan or pot with a lid, add enough olive oil to cover the base. On a medium heat sauté the onions, herbs, bay leaf and garlic for 2 minutes until soft. Add the chicken and coat with the onions. Cook until the pieces are white. Then add the stock, potatoes, tomato paste, Worcestershire sauce and turn up the heat, stir and bring to the boil. Lastly add the carrots and celery. Reduce the heat to a simmer, then stir and cover. Cook for 30 minutes stirring occasionally keeping the lid on. Remove the lid and continue cooking on simmer for 10 more minutes, until the sauce thickens.
While the stew is simmering prepare the couscous. Using your kettle bring water to the boil. Place couscous in heatproof bowl and cover with boiling water ensuring just over 1 cm of coverage over the couscous. Cover with cling wrap and leave to rest for 10 minutes. Fluff with a fork.
Place couscous on plates and ladle over the stew.
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