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Chicken with Olives and Saffron Couscous
A quick North African-style plate: fine couscous tossed with saffron and garlic oil, topped with browned chicken tenderloins, carrots, caramelised onion and Moroccan-style olives. The couscous is made in the Black Series Saucepan, which keeps it warm while the chicken cooks.
- Total time
- 40 min
- Prep
- 20 min
- Cook
- 20 min
Ingredients
Method
Peel the carrots and slice them into rounds. Peel the onion and slice it thinly.
Fry the onion in a frying pan with a little of the oil until golden. Add the sugar, stir well and set aside.
Prepare the couscous in the Tupperware Black Series Saucepan 1.4 l following the packet instructions.
Heat 30 ml (2 tbsp) oil, fry the garlic until golden, add the saffron and stir. Pour over the couscous and fork it through so every grain is coated. Keep warm.
Heat 15 ml (1 tbsp) oil in a pan and brown the chicken tenderloins. Add the carrots and cook until tender. Season with pepper, stir and set aside.
Heat the olives over high heat for about 3 minutes, stirring.
Spread the hot couscous on a serving dish and arrange the chicken, carrots, olives and caramelised onion on top.
