By Michael Kahn
MOROCCAN STYLE CHICKEN WITH COUSCOUS
If you have a spare 10 minutes, let the chicken rest, covered, before cutting it up - this helps to retain the juices. Can also scatter on some flaked almonds !
Updated at: Tue, 15 Aug 2023 21:01:56 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
33
High
Nutrition per serving
Calories608.2 kcal (30%)
Total Fat19.1 g (27%)
Carbs65.4 g (25%)
Sugars12.5 g (14%)
Protein43.5 g (87%)
Sodium508.7 mg (25%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
600gskinless boneless chicken breasts
3peppers
colour of choice, deseeded and cut into chunks
240gcOUSCOUs
360mlvegetable stock
hot, made with a cube is fine
75gdried apricots
cut into
sea salt
freshly ground pepper
black pepper
3 tspground cumin
1 tspground cinnamon
3 tsppaprika
1 tspground turmeric
4 Tbspsunflower oil
Instructions
Step 1
1. Preheat the oven to 180°C fan/200°C/Gas Mark 6.
Step 2
2. Mix all the ingredients for the spice paste in a small bowl.
Step 3
3. Put the chicken and peppers onto a baking tray and cover in the spice paste - it's easiest to do this using clean hands to make sure everything is well coated. Bake for
Step 4
20-25 minutes, until the chicken is cooked through and golden, and the peppers have softened.
Step 5
4. Meanwhile, put the couscous into a large heatproof bowl and pour over the hot stock. Add the apricots and season with salt and pepper. Mix until combined, cover with a plate, and leave for about 10 minutes to allow the couscous to absorb the stock.
Step 6
5. When the couscous is ready, fluff it up with a fork, then mix in the roasted peppers. Spoon into 4 bowls.
Step 7
6. Slice the chicken breasts and arrange them on top of the couscous and serve.
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