Merguez with Couscous

Spicy North African lamb and beef sausages served alongside buttery steamed couscous.

Ingredients

• 500g chicken thighs
• 1 cup crusty bread
• a handful of sliced shallots
• a pinch of ground ginger
• 3 tbsp butter
• 1 cup ripe tomatoes, sliced
• a handful of fresh mint, chopped
• pitted dates, for serving

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and ras el hanout, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat olive oil in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the minced garlic and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the saffron threads and zucchini, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the vegetable stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 25 mins.

7. 7

   Stir in the honey, taste, and adjust the seasoning with salt and pepper as needed.

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