Moroccan-style chicken, kisir and corn salad: recipes from Chefs en École | Food


VShefs in Schools is a food education charity, training kitchen teams to serve better school meals. Its mission is to inspire children to love real food and learn how to cook it. These are some favorite recipes.


In Turkish culture, kisir is made with cracked wheat and served as a meze or appetizer. Before Covid, we made huge pyramids of them and put them in the center of the table for the children to help themselves to, but it’s still a great dish to serve from the service counter. As for the broth, we use miso because it is an excellent source of umami, which is the fifth taste element (the other four are salty, sweet, bitter and sour). There isn’t really an English word to describe it, so we consider it a lip-smacking flavor. We use it in combination with a vegetable stock cube to add depth and flavor.

Preparation 10 minutes
To cook 30 minutes
Serves 4

For the broth (for 500 ml)
1 vegetable stock cube
1 tablespoon white miso paste

For the kisir
1 olive oil
1 red onion
peeled and finely chopped
2 cloves garlicpeeled and crushed
2 teaspoon of ground cumin
1 red pepperhalved, marrow and seeds removed, flesh finely diced
20g tomato puree
couscous (plain or complete)
500ml Stockboiling (see above and method)
Salt and black pepper
Juice of 1 lemon
4 plum tomatoes
finely chopped

First, prepare the stock: put the stock cube and miso in a heatproof bowl or jug, pour in 500ml of boiling water and stir to dissolve – that’s it.

Now for the kisir. Heat the oil in a pan that you have a lid for, then sauté the onion to loosen the raw edge. Add the garlic and cook, stirring gently for a few seconds, then add the cumin and chilli and cook for another minute. Stir in the tomato puree, then add the couscous and hot broth, and remove from the heat.

Season, stir with a fork, then cover the pan and leave to stand for about 15 minutes, by which time all the liquid should have been absorbed. Fork the grains to separate them, add the lemon juice and the crushed tomatoes, and serve.

corn salad

The sweet and sour flavors of the dressing transform this cupboard staple and bring corn to life.

Preparation 5 minutes
To cook 12 minutes
Rest 30 mins+
Serves 4

50 grams Butter without salt
corn kernelscanned and drained (i.e. from 3 x 198g cans), or frozen and thawed
½ limesqueezed to obtain 1 tablespoon of juice
1 honey
1 clove of garlic
peeled and grated
¼ little spoon of salt
cayenne pepper
1 small bunch of corianderpicked leaves, to serve

Melt the butter in a large skillet over medium heat. When foaming, add corn kernels and cook, stirring, for about 10 minutes, until beginning to brown.

Meanwhile, place all remaining ingredients except cilantro in a large heatproof bowl and stir to combine. When the corn is cooked, pour it into the bowl and toss to coat it with the dressing.

Let sit and absorb the flavors for at least 30 minutes before serving garnished with cilantro leaves.

Moroccan chicken from Sousou

Moroccan chicken

We make this dish at Gayhurst School week after week and the kids love it. Every time I make it at another school, it reminds me of our Sousou Sousou and his amazing cooking.

Preparation 10 minutes
To cook 1 hour
Rest 20 mins
Serves 6

3 olive oil
2 red onions
peeled and sliced
2 cinnamon sticks
ground cumin
ground turmeric
12 pieces of chicken with skin and bones
(i.e. legs and thighs)
30g lemon confitflesh and pulp discarded, thinly sliced ​​skin
2 star anise
chicken stock
green olivespitted

To serve
½ cupsea ​​salt
1 handle
fresh herbs (parsley, cilantro; optional)
cous cousto serve

Heat the oven to 170C (150C fan)/325F/gas 3. Put a casserole on medium heat, add the oil and, once hot, sauté the onion with the cinnamon, cumin and turmeric , stirring often, for two to three minutes, until the spices are fragrant. Add the chicken pieces and brown them, turning them from time to time, until they take on a nice golden color. Stir in the candied lemon, star anise and broth, bring to a boil, then cover and put in the oven for 45 minutes. At the end of this time, turn off the oven, stir the green olives into the pot, cover again and put back in the turned-off oven to let rest for 20 minutes.

Season with a little salt to taste, sprinkle with fresh herbs, if desired, and serve with couscous.

  • Recipes taken from Feed your Family: Exciting Recipes from Chefs in Schools, by Nicole Pisani and Joanna Weinberg, published by Pavilion Books at £14.99. To order a copy for £13.04, go to


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