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Chicken & Chorizo Cous Cous

You will need: Pestle & Mortar, large (frying) pan with lid, large ovenproof dish.
Preheat oven to 100ºC.


Olive Oil
170g Artisano Chorizo
2 Chicken Breasts
1/2 tsp ground Cumin
1 1/2 tsp ground Coriander
approx 20 cardamom pods, crushed and seeds ground to give 1 tsp powder
1 onion, chopped
1 red pepper, chopped into half-inch squares
220g tin chopped tomatoes
Large handful of fresh coriander, chopped
250g cous cous
250ml hot water


Chop the chicken into half-inch cubes and fry it over a medium heat in 1 or 2 tbsps olive oil for 3 or 4 minutes while you chop the chorizo. Cut it into slices 5mm thick and then quarter the slices. Add the chorizo to the pan and let it cook with the chicken for 5 minutes and release its oil.

Add the spices and onion. After 2 minutes add the pepper. Fry until the onion is slightly coloured. Now add the tomatoes and mix well.

Place this mixture into the ovenproof dish. Put the dirty pan back on a low heat, add the cous cous, then the water, and as soon as it bubbles turn off the heat, put on the lid and leave for 4 minutes.

Return the mixture to the pan, add the fresh coriander and combine well with the cous cous. Return all to the dish and (keep warm until you are ready to) serve.