Moroccan Chicken
5 servings
90 minutes
Recipe by Adrian Quetglas from AQ Kitchen
1
For the chutney, sauté finely chopped onion, ginger, and concasse in a pan until translucent. Then add diced apples, orange juice, and vinegar; cook for 15 minutes. Next, add diced pear and cook for another 5 minutes. Once ready, add all the spices together and simmer until jam-like consistency for about 15 minutes over medium heat. Let cool.
- Onion: 15 g
- Ginger: 10 g
- Concassé tomatoes: 15 g
- Apple: 40 g
- Orange juice: 50 ml
- White wine vinegar: 40 ml
- Coriander: 50 g
- Nutmeg: 5 g
- Cinnamon: 5 g
- Cayenne pepper: pinch
2
For the pesto, blend cilantro, parsley, mustard, cumin, caraway, coriander, lemon juice, and 200 g of vegetable oil until smooth.
- Coriander: 50 g
- Parsley: 25 g
- Cumin (zira): 20 g
- Caraway: 20 g
- Ground coriander: 20 g
- Lemon juice: 10 ml
- Vegetable oil: 225 ml
3
Grease the couscous cooking dish with vegetable oil, add couscous, pour in boiling broth, cover with a lid and wait for 10 minutes. When the couscous swells, mix it with a small amount of broth (about a tablespoon), add spices and finely chopped raw cauliflower florets, and mix again.
- Vegetable oil: 225 ml
- Couscous: 150 g
- Chicken broth: 300 ml
- Cauliflower: 150 g
- Salt: to taste
- Ground black pepper: to taste
4
Carefully rub the fillet with chutney on the inside, place a small amount of chutney inside, roll it up, and tie it with string. Send it to the oven at 180 degrees, bake for 15 minutes. Then brush with demi-glace sauce and leave in the oven for another 3 minutes.
- Chicken thigh fillet: 1 kg
- Demi-glace sauce: 35 g
- Orange juice: 50 ml
5
Place pesto on the plate, then couscous, followed by chicken, and garnish with remaining chutney and finely chopped cilantro.
- Coriander: 50 g