October 1 - Nigel Slater's Moroccan Chicken

Nigel Slater's series of 'Simple Suppers' are full of dishes I  want to try. Made with chicken thighs, I made double quantities of this Moroccan style chicken casserole but subbed the green olives with a jar of Kalamata olives I had in the fridge. You can find the recipe here.


Cooking couscous
250g of dried couscous 
2 tsps Marigold vegetable stock powder
450ml of boiling water
Grated rind of a lemon
Tablespoon finely chopped parsley or coriander
Black pepper.

Put the couscous into a Pyrex jug which has a lid.
Add the Marigold stock powder and stir through the couscous
Pour on the boiling water, give a quick stir, put the lid on the jug and leave to fluff up for five minutes.
Fork through the couscous and add the lemon rind, black pepper and chopped herbs.
I don't tend to add more salt as the Marigold tends to be quite salty.
Use the juice of the lemon to make an oil and lemon dressing for a green salad.