Chef’s Choice – HBC Trading Australia
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[Ingredients] Servings: (See below)
[Ingredients]
Jewelled Couscous:
– 1 cup Chef’s Choice Israeli Couscous
– 1 cup Chef’s Choice French Original Gourmet Couscous
– 1 tsp cumin
– 1 tsp turmeric
– 1 tsp Chef’s Choice Himalayan Pink Salt crystals
– ½ tsp ground white pepper
– 1 tbsp olive oil
– ½ bunch fresh parsley
– ½ bunch fresh coriander
– 1 bunch fresh mint
– 1 cup almonds (or pinenuts)
– 1 cup dried cranberries (or currants)
– ¼ cup olive oil, extra
– 1 tbsp Chef’s Choice Orange Blossom water
Chicken Tagine:
– 1kg chicken thigh fillets, cut into sixths
– 4 tbsp extra virgin olive oil
– 4 garlic cloves
– 3cm knob ginger, peeled and finely grated
– 2 tsp paprika
– 2 tsp cumin
– 1 tsp turmeric
– 1 lemon
– 1 cup dates (pitted or not)
– 1 cup green Sicilian olives
– 2 tbsp orange blossom water
– 1 bunch fresh coriander, chopped roughly
[Directions for Jewelled Couscous with Orange Blossom Water]
Place couscous, cumin, turmeric, salt and pepper in mixing bowl and pour over 1 cup boiling water and olive oil. Mix quickly with a fork, cover with cling wrap and set aside for about 20 minutes to sit and absorb water.
Meanwhile, place Israeli couscous and 1 ½ cups water in a small saucepan and bring to the boil with the lid off. Place lid on saucepan, reduce heat to lowest setting and simmer for 14 mins. Turn heat off and set aside.
Roughly chop fresh herbs and almonds. Uncover both couscous’ and fluff both with a fork, then add the Israeli couscous to the plain and toss to combine. Add all other ingredients and fold through. Drizzle with extra olive oil and orange blossom water and fold again. Taste and season with extra salt and pepper to taste.
[Directions for Chicken Tagine with Orange Blossom Water]
Preheat oven to 180°C.
Cut lemon lengthways into quarters then slice finely.
Heat oil in a heavy based baking dish with lid and add chicken. Brown in batches until all chicken pieces are sealed.
Place all ingredients except the orange blossom water and coriander, into the baking dish with lid and stir to combine. Put the lid on the baking dish and place in preheated oven, bake for 1 hour.
Take the baking dish out of the oven and remove lid. Add orange blossom water, stir through. Scatter chopped coriander and serve with couscous and salad.