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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Cooking couscous in stock will allow it to soak up all the chicken and vegetable flavours, creating a delicious base for the dish.
1 Preheat oven to 180°C. In a cast iron pot or Dutch oven, heat oil over medium-high.
2 Rub garam masala and turmeric evenly over chicken thighs. Add chicken to pot and cook until browned. Remove and set aside.
3 Add onion, capsicum, carrot and garlic to the pot and cook until fragrant. Place chicken back into the pot with stock, 1 cup water and prunes. Cover and place in oven. Cook for 35-40 minutes until chicken is tender.
4 Remove chicken from pot, leaving stock and veges behind, cover and set aside. Add couscous, spinach and broad beans to the pot, stir to combine then cook on stovetop over a medium heat for 3-4 minutes. Add almonds and stir.
5 In a jar, shake extra oil, parsley and vinegar to combine. Season with salt and pepper.
6 Slice chicken thighs and serve on top of couscous. Drizzle parsley vinaigrette over both, garnish with extra parsley and serve.
Make it gluten free: Use cooked brown rice instead of couscous and check ground spices and stock are gluten fre
Calories 580 cal
Kilojoules 2430 kJ
Total fat 27 g
Saturated fat 5 g
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