Moroccan Kedgeree
INGREDIENTS
Serves 4
1/2 bunch coriander
2 tbsp. olive oil
1 brown onion, finely chopped
4 cm piece fresh ginger, grated finely
1 fresh bay leaf
1 tbsp. Moroccan spice mix
1 tsp. curry powder
1 red capsicum, finely sliced into thin strips
1 1/4 cups pearl couscous
1 cup chicken or vegetable stock
1 cup frozen peas
2 tbsp. lemon juice
Lemon wedges to serve
PICK YOUR PROTEIN
3 chicken thighs fillet (200g), thinly sliced or
6 eggs or
400g can chickpeas, drained, rinsed
METHOD
Separate coriander leaves from stems and finely chop stems and roots. You need 2 tbsp. finely chopped stems and 1/2 cup of coriander leaves.
If using eggs, place eggs in a small saucepan; cover with cold water. Bring to the boil; cook for 3 minutes for soft boiled. Remove, run under cold water to cool, peal, then cut in half.
Heat oil in a large heavy-based non-stick fry pan over medium heat. If using chicken, cook stirring for 4 minutes or until golden and cooked through; transfer to a bowl. Cook coriander roots, and stems, onion, ginger and bay leaf for 4 minutes or until onion softens.
Stir Moroccan spice mix into pan; cook for 1 min or until fragrant. Add capsicum, couscous, peas, stock and 1 cup (250 ml) water; bring to the boil. Reduce heat to low; cook, covered, for 7 minutes or until liquid is absorbed.
Add chickpeas (if using) lemon juice and coriander leaves to pan, fluff through couscous with a fork.
Divide couscous between dishes, top with chicken or eggs (or both) if using, serve with lemon wedges.
