Very Simple Moroccan Chicken

• 1 tablespoon olive oil
• 500 g chicken thighs, skin on
• 1 (410 g) can chickpeas, drained
• 1 vegetable stock cube
• 390 g chopped tomatoes
• 28 g fresh parsley
• ground cinnamon
• 12 teaspoon basil
• 12 teaspoon oregano
• 500 g couscous

1. Heat 1 T olive oil in a pan.
2. Pat chicken with sprinklings of cinnamon and fry on a high heat until skin is crispy.
3. Add 1 carton chopped tomatoes plus basil and oregano, and chickpeas.
4. Stir well.
5. Simmer for approximately 10 - 15 minutes or until chicken is cooked through.
6. Meanwhile, pour 200g couscous into a bowl and gently pour over 240ml boiling vegetable stock, made with your stock cube.
7. Stir well and cover, leaving to stand for 5 minutes.
8. Fluff with a fork and stir through 1/2 small packet of fresh parsley, chopped.
9. Stir the rest of the packet of the parsley, chopped, into the chicken and chickpea mixture.
10. Serve with the couscous on the side.

olive oil, chickpeas, vegetable stock cube, tomatoes, parsley, ground cinnamon, basil, oregano

Taken from www.food.com/recipe/very-simple-moroccan-chicken-364514 (may not work)