If you want some flavourful, simple and easy chicken dish with a zing, try this stress-free recipe!
Serves 2 to 4
4 to 5 tablespoons of canola oil
2 to 4 chicken thighs/chicken legs
Button mushrooms, quartered
Black coarse pepper
2 teaspoons of chili flakes
1 teaspoon of chopped oregano or dried oregano
4 fresh or dried bay leaves
1 large onion, thinly sliced
6 to 8 garlic cloves, crushed
1 can of chopped tomatoes
1 cup of chicken stock or 1 chicken cube
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Browned the chicken 3 to 5 minutes. Transfer to a plate aside.
Stir in onions and mushrooms. Add garlic, chili flakes and oregano. Season with salt and pepper. Pour in the chopped tomatoes, chicken stock and add bay leaves. Cook for 8 minutes. Place the chicken in and continue cooking for 45 minutes in a medium to low heat.
To make the couscous:
1 cup of couscous to 1 cup of boiling water
Whisk in some lemon juice
Cover and leave for 10 to 15 minutes
Serve with couscous/brown rice/quinoa/pasta. Sprinkle fresh coriander leaves and olives on the couscous. Drizzle some olive oil all over your dish if you must!