Roast Chicken with Sweet Potatoes, Cashew Nuts and Couscous with Mustard Seed Oil
Mix the couscous with some salt and add half as much again of boiling water. Cover and set aside.
Cut the chicken into bite-sized pieces and mix with ras el hanout and half the olive oil.
Peel the vegetables and cut them into thin slices. Cut the onions and the garlic cloves into half then slice them thinly. In the rest of the olive oil, fry the onions with the cashew nuts, fry until golden and add 50-100 ml of water (depending on the size of your pot, but make sure that you don’t have too much water under the meat). Add the vegetables and the bunch of thyme, then salt, put on a lid when it starts boiling and let simmer over low heat for about 5-10 minutes or until the vegetables are softened (if you have really thin slices, it won’t take long). Take off the lid, grate in the zest of half the lemon and squeeze in the juice of about three-quarters of it, then fry by shaking the pan back and forth over high heat until all liquid is evaporated and the whole mixture is slightly browned.
Fluff up the couscous with a fork then sprinkle with mustard seed oil, grate in the rest of the lemon zest and add the rest of the lemon juice, then stir in some finely chopped/torn basil leaves.
Thank you for sharing the recipe “Flat Cat”, it can also be found at the following website: http://flat-cat.hu/2016/02/11/piritott-csirke-edesburgonyaval-kesudioval-mustarmag-olajos-kuszkusszal/