Fruity Moroccan-Style Chicken Stew with Couscous
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings
- Preparation
- 20 minutes
- Cooking
- 35 minutes
- Total time
- 55 minutes
Heat / oven settingHob: medium heat, then simmer
Ingredients
| Ingredient | Quantity |
|---|---|
| 900g | |
| 1.5 | |
| 3 | |
| 3 cloves | |
| 1.5 tbsp | |
| 1.5 tsp | |
| 0.75 tsp | |
| 1.5 tsp | |
| 600g (1½ × 400g tins; then drain if directed) | |
| 375ml | |
| 120g | |
| 600g (1½ × 400g tins; then drain if directed) | |
| 375g | |
| As specified on packet |
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Equipment
- Digital scales, measuring jug and spoons
- Clean chopping boards and sharp knife
- Mixing bowl
- Clean serving utensils
- Oven gloves and heatproof mat
- Large deep saucepan
- Heatproof bowl and lid for couscous
- Can opener
- Fork and wooden spoon
- Clean food thermometer
- Extra baking tray or larger pan/dish if needed for six servings
Method
Prepare
Wash hands, tie back hair and clean the workstation. Weigh the ingredients. Prepare vegetables first, then handle raw meat on a separate board; wash hands and sanitise equipment afterwards. Chop apricots and drain chickpeas. Use pans and trays large enough for six servings. Cook in batches if needed; keep pieces the same size and allow extra time for batches. For baked dishes, use a wider dish to keep the original depth.
Start stew
Heat oil in a deep saucepan. Soften onion and carrots for 5 minutes. Add chicken for 5 minutes, turning, then garlic and spices for 1 minute.
Simmer
Add tomatoes, stock, apricots and chickpeas. Simmer for 25–30 minutes until chicken and carrots are tender. Check the thickest pieces reach 75°C for at least 30 seconds with a clean food thermometer; keep cooking and recheck if necessary.
Prepare couscous
Place couscous in a heatproof bowl. Pour over the boiling water quantity on its packet. Cover and stand for the stated time, usually 5–10 minutes.
Fluff
Loosen couscous with a fork. Check the stew consistency and add a little hot water if too thick.
Serve
Divide couscous and stew evenly. Evaluate the balance of fruit, spice and savoury flavours.
Portion for six
Divide the finished dish evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Keep raw meat separate from cooked and ready-to-eat food. Do not wash raw poultry; wash hands and sanitise utensils after raw meat contact.
- Use a cleaned food thermometer for meat and egg dishes: the centre should reach 75°C for at least 30 seconds, or an equivalent safe time and temperature. Timings are a guide; size and equipment affect cooking.
- Cool perishable leftovers and refrigerate within 1–2 hours. Keep the fridge at 5°C or below, use refrigerated leftovers within 48 hours and reheat only once until steaming hot throughout. Rice has a shorter storage limit.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Chicken and chickpeas supply protein, while chickpeas and vegetables add fibre. Dried apricots contribute concentrated natural sugars.
Practical skills
Stewing, combining dried fruit and spices and hydrating couscous.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.