Moroccon Chicken and Cous Cous

• 1 tbsp Turmeric
• 2 tbsp Garam Masala
• 1 Onion, diced
• 3 clove of Garlic, crushed
• 500 ml Chicken Stock
• 2 Chicken Thighs
• 2 Chicken Drumsticks
• 240 grams Cous Cous
• 1 Pepper, chopped
• 1 handful of Spinach Leaves
• 1 handful of Beansprouts
• 75 grams Wild Mushrooms
• 2 tbsp Sunflower Oil
• 1 1/2 tbsp Sunflower Seeds

1. Heat the oil in a hob safe cast iron pot.
2. Brown the chicken pieces.
3. Remove and add the onion and garlic, cook for 2mins.
4. Add the beansprouts, mushrooms, pepper and seeds, cook for 1-2mins.
5. Add the spices, allow to cook out for 1min, then add the stockand chicken to the pot.
6. Add the chicken skin down.
7. Cook on the hob with the lid on for 30-40mins.
8. ( make sure chicken is cooked thoroughly.
9. 73c for 2mins ideal)
10. Remove the chicken to rest.
11. Meanwhile, add the cous cous and spinach to the pot, turn off the heat but keep onthe hob.
12. Allow about 5mins for the cous cous to soak up all the stock and juices.

turmeric, garam masala, onion, clove of garlic, chicken, chicken, pepper, handful, handful of beansprouts, mushrooms, sunflower oil, sunflower seeds

Taken from cookpad.com/us/recipes/335968-moroccon-chicken-and-cous-cous (may not work)