{"id":6256,"date":"2020-06-07T09:46:20","date_gmt":"2020-06-07T07:46:20","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=6256"},"modified":"2024-05-31T09:16:32","modified_gmt":"2024-05-31T07:16:32","slug":"north-african-chicken-and-butternut-casserole-with-couscous","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2020\/06\/07\/north-african-chicken-and-butternut-casserole-with-couscous\/","title":{"rendered":"North-African chicken and butternut casserole with couscous"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<p>4 chicken thighs<\/p>\n<p>20 ml olive oil<\/p>\n<p>200 g butternut, peeled and cubed<\/p>\n<p>Salt and pepper for seasoning<\/p>\n<p>1 small onion, chopped<\/p>\n<p>1 garlic clove, crushed<\/p>\n<p>2,5 ml ground cinnamon<\/p>\n<p>2,5 ml paprika<\/p>\n<p>2,5 ml cumin seeds<\/p>\n<p>1 ml turmeric<\/p>\n<p>200 ml chopped, tinned tomatoes<\/p>\n<p>Zest of 1 lime<\/p>\n<p>5 ml honey<\/p>\n<p>5 ml harissa paste (or add chilli to taste)<\/p>\n<p>60 g dried, chopped apricots<\/p>\n<p>250 ml chicken stock<\/p>\n<p>10 ml lime juice<\/p>\n<p>10 ml mint, chopped<\/p>\n<p>120 ml plain low-fat yoghurt<\/p>\n<p>fresh coriander for serving<\/p>\n<p>200 ml couscous<\/p>\n<p><strong>Method:<\/strong><\/p>\n<p>Preheat the oven to 200\u00b0C. Season the chicken with some salt and pepper, drizzle with a small amount of olive oil and place on a baking tray.<\/p>\n<p>Bake for about 35 minutes until golden brown and cooked.<\/p>\n<p>At the same time: place the butternut cubes on a baking tray, season with a bit of salt and drizzle with a small amount of olive oil.<\/p>\n<p>Roast in the oven for about 20 minutes until cooked and lightly browned.<\/p>\n<p>Heat the rest of the olive oil in a saucepan on medium heat and add the onion, garlic and the spices.<\/p>\n<p>Cook for a few minutes until the onion is cooked and translucent.<\/p>\n<p>Add the tomatoes, lime zest, honey, harissa and the chicken stock and simmer the sauce for about 10 minutes on low heat.<\/p>\n<p>Add chopped apricots to the cooked sauce.<\/p>\n<p>In a small bowl, mix together the mint, yoghurt and the lime juice.<\/p>\n<p>Add a pinch of salt and black pepper and keep aside.<\/p>\n<p><strong>Couscous<\/strong><\/p>\n<p>Bring 250 ml water in a small saucepan to a boil. Add the couscous and 1 ml salt and stir into the boiling water.<\/p>\n<p>Add 10 ml olive oil and cover the saucepan immediately with the lid.<\/p>\n<p>Leave it to stand until it is ready to serve.<\/p>\n<p>Fluff it with a fork before serving.<\/p>\n<p>Add the roasted chicken and butternut to the sauce and cook for about 5 minutes on low heat.<\/p>\n<p>Add a little liquid if necessary.<\/p>\n<p>Serve the chicken with the couscous and sprinkle with the coriander. Serve the minted yoghurt on the side.<\/p>\n<p><strong>Recipe: CHRISTINE CAPENDALE<\/strong><\/p>\n<p><strong>Images: ANITA REED\/ DISNEY CHANNEL<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 4 chicken thighs 20 ml olive oil 200 g butternut, peeled and cubed Salt and pepper for seasoning 1 small onion, chopped 1 garlic clove, crushed 2,5 ml ground cinnamon 2,5 ml paprika 2,5 ml cumin seeds 1 ml turmeric 200 ml chopped, tinned tomatoes Zest of 1 lime 5 ml honey 5 ml [&hellip;]<\/p>\n","protected":false},"author":121,"featured_media":6258,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":{"0":"post-6256","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>North-African chicken and butternut casserole with couscous - 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