A: Chicken couscous

1 large chicken cut into pieces (anything chicken works well really)
1 tsp ground coriander
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1 tsp salt

Mix the spices together and rub them into the chicken, leave it to stand an hour.

1 onion, sliced
2.5cm piece of fresh ginger, grated or finely chopped
3 garlic cloves
a pinch of saffron
1 litre chicken stock
2 tomatoes, chopped
3 carrots, chopped into finger-length wedges
3 zucchini, chopped into finger length wedges
1.5 litres chicken stock
salt and pepper
butter and olive oil

Equal quantities of hot chicken/veg stock and couscous (or according to the packet directions)

In a large frypan or pot, fry chicken pieces in a little oil and butter until golden brown. Remove from the pan and without cleaning it, add a little more butter and olive oil and fry the onion, ginger and garlic until light brown.
Infuse the saffron in a little of the hot stock and add to the pan with the chicken, tomato and remaining stock. Simmer gently until chicken is cooked.

Peel and slice the carrots and zucchini. Add the carrots to the chicken immediately, but keep the zucchini back until 10 mins before serving. Prepare the couscous according to the packet directions. Keep covered until ready to serve.

To assemble: In a large, deep dish pile the couscous in the centre. Arrange the vegetables around the edge of the couscous, pile the chicken on top and drown the lot in the stock.

(In the original recipe, 1 can of rinsed, drained chick peas is added to the chicken just before serving to warm through)

B: Camp Version: Saffron Chicken

1 onion, finely chopped
lots of garlic (we like garlic), finely chopped
lots of ginger (we like that too) finely chopped
good shakes each of cumin, nutmeg, cinnamon, coriander (or whatever vaguely middle eastern spices you happen to have on hand when camping)

Mix and mash them all together in a ziplock bag to let the flavours mingle while you do the next bit.

olive oil
1 chicken breast per person, chopped into large chunks, half the skin included
1 can tomatoes (optional, i bought it but forgot to add it)
1 carrot and one zucchini per person, chopped into finger length wedges (we didnt have zucchini but i really recommend it)
1-1.5 cups chicken stock per person
lots of saffron (just cos we’re camping doesnt mean we cant enjoy a bit of luxury!)

Once the stock has boiled, add the saffron and put aside. Fry the onion mix in the olive oil until it smells good, then add the chicken and saute until nicely browned. Add everything else except zucchini and bring to the boil. Simmer until you are ready to eat, adding the zucchini 10 mins before serving. Serve with couscous or dahl.

YUM!

• T said on 05/05/16 at 03:15 PM.....

  Cous Cous is such a good camp food.  It is light to carry and is much easier to cook than rice when outdoors…  no worries about sticking to the saucepan etc.  I loved the Saffron chicken dinner - I think it was one of the best meals we had that week.  The competition was pretty tough as well.