This weeks Parmco cooking challenge was lots of fun. We made Chicken Marrakech - which is kind of a Morocan Style dishes with lots of lovely sweet spicy flavours. 

It was great to see everybody getting stuck in and taking turns, thinking about what they are making and having some interesting conversations about what things taste like, what they eat at home and especially what their favourite foods are.  

Ruby remembers just in time - not to talk with her mouth full!

There are some very adventurous tastebuds!!.

Chicken Marrakech - Looks great kids - Well Done!

Don't forget - WE STILL NEED YOUR VOTES.  We were leading the table for a while there but have slipped back.  Get all your friends and family on line!

AND.....
for all the budding cooks at home, here is this weeks recipe. I bet Mum and Dad would love you to cook dinner one night!

Marrakech chicken with cosucous

SERVES - 4

PREP TIME - 15 mins COOKING TIME - 30 mins

MARRAKECH CHICKEN INGREDIENTS:

5 tablespoons of olive oil

1 onion, diced

2 cloves garlic, smashed and sliced

1 teaspoon paprika

1 teaspoon ground ginger

1/2 teaspoon ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

1/2 teaspoon ground turmeric

Good pinch of freshly grated nutmeg

700g chicken thighs, bone in and skin removed

Salt & freshly ground pepper to taste

1 1/2 cups chicken stock

Pinch of saffron threads, soaked in 30ml-40ml warm water - optional 1 cup coriander leaves, reserving some for garnish

1 cup flat-leafed parsley, reserving some for garnish

COSUCOUS INGREDIENTS:

2 cup couscous

2 cup chicken stock 1 cup peas

1/2 cup parsley zest of a lemon pepper to taste

MARRAKECH CHICKEN METHOD:

1. Heat the oil in a large saucepan on med/low. Throw in the onion and garlic and gently cook for around 3 minutes or until the onion becomes sweet and translucent

2. Turn heat to med and add the spices and chicken, and season well with salt and pepper. Brown the chicken on all sides

3. Add the stock and saffron water (if using) and bring to the boil, reduce heat and simmer until the chicken is tender

4. Remove the chicken to a serving dish and keep warm. Continue to simmer and reduce the liquid to a nice consistency. 5. Add most of the fresh herbs, reserving some for garnish. Pour the sauce over the chicken, sprinkle with the reserved herbs and serve with couscous

COUSCOUS METHOD:

1. Combine couscous with the boiling stock and a little oil, using a fork combine well

2. Cover with cling film and let stand for 3 minutes

3. When soft, fluff up with the fork and combine with other ingredients