Moroccan Chicken & Vegetables


Time Taken:

1 hour




4 chicken thighs

1 sweet potato

1 brown onion

1 red pepper

1 tin of chickpeas

1 tin of chopped tomatoes

100g dry cous cous

3 garlic cloves

1 heaped Tsp mixed spice

1 Tsp cumin

2 TBsp paprika

Handful of sultanas

Salt and pepper


Peel and crush the garlic. Dice the pepper. Peel and slice the onion and sweet potato. Generously sprinkle the paprika over both sides of the chicken thighs.

On a medium heat, fry the chicken with the garlic in a good drizzle of oil for 10 minutes until the skin is browned (the chicken will not be cooked at this point). 

Move the chicken onto a plate and then fry the onion, red pepper, sweet potato, 5 TBsp water, mixed spice and cumin for 10 minutes with the lid on until softened. 

Add the chopped tomatoes, chickpeas, sultanas, 600ml boiling water and the chicken. Generously season with salt and pepper. Simmer for 20 minutes until the chicken is cooked through. 

Add the cous cous and simmer for 3-5 minutes until soft and cooked. Enjoy!