Stir fry for a minute. Add the shredded chicken and Chinese five spice and cook for 30 seconds. Add the stock and stir well. Pour in the double cream and tarragon. Season with soy sauce ...
Put the chicken in a bowl, then season with the salt, black pepper, five-spice powder and cornflour and toss together. Set aside. Heat a wok over a high heat until smoking, add 1 tablespoon of the ...
Bring the chicken stock and the butter to a boil in a small saucepan. Season with salt and pepper. Place the couscous and dried berries in a heatproof bowl, and pour the boiling stock over them.
This one-pan meal features juicy chicken drumsticks cooked in fragrant Moroccan spices. But it’s the pearl couscous — known in some parts of the world as moghrabieh or maftoul — that’s the ...