Moroccan Style Chicken and Couscous (by G)

I've gotten out of the habit of cooking every day so it was a bit of a surprise when I realised that I had to cook tonight.  I was trying to think of something a bit different to do and did an internet search for Turkish recipes - I didn't fancy any of them but stumbled on a Moroccan dish, 'Chut b' chi zyu'. It's a fish dish, but when I got to the supermarket I didn't much fancy handling fish today so I got chicken tenders instead.

To begin I fried the chicken until cooked through then chopped it up and put it in a big pot with red capsicum, carrot, some spring onions that were in the fridge, leftover coriander, some dried red chilli, sliced garlic and a sauce of turmeric, paprika, oil and chicken stock... I also stayed from the recipe and added some of my new Korean red chilli bean paste.  All of that was bunged in the oven - covered for 25 minutes, uncovered for 5 minutes and it was done.

I didn't much like couscous once apon a time, then I cooked it for myself and realised it didn't have to be dry and flavourless.  Though couscous is a logical choice for a Moroccan meal I was a bit scarred from last time having spent about half an hour wandering around the supermarket trying to find it. Happily, this time there was a whole shelf of the stuff in all variety of sizes and endorsed by a number of celebrity chefs - after long deliberation I decided to get large size endorsed by one of my favourite TV chefs.

Gabriel Gate endorsed blu gourmet pearl couscous is excellent. I wont go into the details about how I prepared it because, purely by co-incidence, Biggs came home this afternoon toting a packet of Gabriel Gate endorsed blu gourmet pearl couscous for our dinner tomorrow and has been talking up her prospective dish - so I'm not giving her any tips.

My couscous dinner was excellent, stay tuned for a verdict on Biggs' 'attempt'.