This week’s recipe from Fresh Off The Grid is to die for! Let us know what you think by making it and sharing it with us on either our Blue Haven Campground or Momot Trailer Sales Facebook pages. We’d love to hear your feedback! Visit their website to adjust the number of servings for accurate ingredient amounts.
- 2 boneless skinless chicken thighs
- 2 teaspoons ras el hanout
- 1 teaspoon salt, optional, if your ras el hanout blend does not already contain salt
- 1 tablespoon olive oil
- 1/2 cup couscous
- 1/2 cup water
- 1 tablespoon oil
- 1/4 teaspoon salt
- 1/4 cup sliced almonds
- 8 dried apricots, chopped
- 2 tablespoons chopped parsley
- 1/2 lemon, juiced
- 1/4 teaspoon ras el hanout (Substitute: equal parts paprika, coriander, ginger and a pinch of saffron OR just ground coriander)
Coat the chicken thighs with ras el hanout and salt. Heat a tablespoon of oil in a skillet over medium heat and add the chicken. Cook until the internal temperature reaches 165F, turning once, about 5-6 minutes on each side (timing will be dependent on how thick the thighs are).
Remove the chicken from the pan and set aside.
Add ⅓ cup water, oil, salt, and the couscous to the pan, cover, and remove from the heat. Let the couscous steam for 5 minutes, until tender.
In the meantime, slice the chicken into bite-sized pieces.
Once the couscous is tender, fluff with a fork and add the almonds, apricots, parsley, lemon juice, and ¼ teaspoon ras el hanout. Stir to combine.
Serve the chicken over a bed of couscous. Enjoy!
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