Moroccan Okra (Chicken Thighs)
Ingredients
Ingredients
2 cups Arctic Gardens Okra cut
2 tbsp olive oil
1/4 cup zucchini, sliced in discs
1/4 cup green peppers in cubes
1/4 cup red peppers in cubes
Couscous
1 cup semolina
1 cup boiling water
1 tsp harissa
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp finely chopped mint
2 tbsp finely chopped parsley
3 tbsp sliced dried apricot
Sauce
1 tbsp olive oil
1/2 cup chopped onion
1 tbsp finely chopped garlic
2 cups store-bought chicken stock
1/2 cup store-bought tomato sauce
1 tsp harissa
1/2 tsp ground black pepper
2 tsp ground cumin
(Chicken) Thighs
2 tbsp olive oil
6 pieces skinless, boneless chicken thighs
Preparation
1. Couscous: In a Dutch oven, add water, harissa, salt and pepper. Bring to a boil. In a bowl, add semolina and seasoned boiling water. Cover with clear plastic wrap and let semolina and seasoned boiling water. Cover with clear platic wrap and let semolina expand for about 5 minutes.
2. Sauce: In a Dutch oven, add oil and sweat onions and garlic for about 3 minutes. Pour in the chicken stock, tomato sauce and harissa and add seasonings. Let simmer on low heat for about 20 minutes.
3. Chicken: In a Dutch oven, add oil and season the chicken thighs to nicely colour them. Add salt and pepper. Add the sauce to the couscous 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 seasonings.
5. Vegetables: In a frying pan, add oil and heat on high. Add the vegetables, salt and pepper and cook for 1 minute.
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.
