Moroccan Okra and chicken thighs
Portions:
25Preparation Time:
Cooking Time:
Ingredients
Couscous
4 cups (700g) couscous
4 cups (1L) boiling water
4 tsp (20 mL) harissa |
2 tsp (10 mL) salt
2 tsp (10 mL) ground black pepper
1/3 cup (80 mL) finely chopped mint
1/3 cup (80 mL) finely chopped parsley
3/4 cup (187.5 mL) sliced dried apricot
Sauce
1/4 cup (62.5mL) olive oil
2 cups (500 mL)
Arctic Gardens diced onions
1/4 cup (62.5mL) finely chopped garlic
8 cups (2L) chicken stock
2 cups (500 mL) tomato sauce
4 tsp (20 mL) harissa
2 tsp (10 mL) ground black pepper
3 tbsp (45 mL) ground cumin
Chicken Thighs:
1/3 cup (80 mL) olive oil
25 pieces skinless, boneless chicken thighs
Vegetables :
8 cups (2L) Okra, sliced
1/3 cup (80 mL) olive oil
5 cups (1.25 L)
Bonduelle Gourmet Stir Fry with Grilled Vegetables
Preparation
1. Couscous: Bring to a boil water, harissa, salt and pepper. In a bowl, add semolina and the seasoned boiling water. Cover with clear plastic wrap and let semolina expand for about 5 minutes.
2. Sauce: In a pot, add oil and sweat onions and garlic for about 3 minutes. Pour in the chicken stock, tomato sauce, harissa and add seasonings. Let simmer on low heat for about 20 minutes.
3. Chicken: In a Dutch oven, add oil and heat on high. Season the chicken thighs with salt and pepper to taste, cook the thighs for a few minutes to nicely colour them. Add the sauce to cover the chicken thighs halfway. Cover and let simmer on low heat for 20 minutes.
4. With a fork, gently separate the couscous. Add the herbs, apricots and adjust the seasonings to taste.
5. Vegetables: In a frying pan, add oil and heat on high. Add the vegetables, season with salt and pepper to taste and cook for 9-10 minutes.
6. On a serving dish, place the couscous, drizzle with the sauce, then top with sauted vegetables and chicken thighs.
Comments: Dip the okra for 2 minutes in the white vinegar to obtain a less sticky texture.
