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Moroccan chicken with couscous

Moroccan chicken with couscous

Moroccan chicken with couscous

  • Main
  • easy
  • 4
  • 45 minutes, plus overnight marinating of chicken

PT45M

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1
To make this Moroccan chicken recipe, begin by placing the cut chicken fillets into a bowl
  • 13 2/3 oz of chicken breast
2
Add all of the remaining ingredients and mix gently. Leave the Moroccan chicken in the fridge to marinate overnight - this is the key to making it taste fantastic
  • 3 pinches of salt
  • 1 1/3 fl oz of water
  • 3 dashes of cornflour
  • 1 pinch of fresh thyme
  • 1/4 oz of fresh coriander
  • 1 fl oz of sunflower oil
  • black pepper
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 garlic clove
  • 1/8 oz of clear honey
  • 1/2 oz of natural yoghurt
3
Once marinated, transfer the Moroccan chicken to the baking tray and cook in the oven for 15 minutes at 347°F/gas mark 3. Leave to cool
4
For the couscous, heat the oil in a heavy based pan and sweat off the onions for 5 minutes
  • 1/2 fl oz of rapeseed oil
  • 4 1/4 oz of red onion
5
Add the ground coriander, ground cumin, salt, water, chickpeas, sultanas and apricots and bring to the boil
  • 1/4 oz of ground coriander
  • 0 oz of ground cumin
  • 1/4 oz of salt
  • 1 pint of water
  • 3 1/2 oz of cooked chickpeas
  • 1 3/4 oz of sultanas
  • 1 1/2 oz of dried apricots
6
Add the diced red pepper and cooked green beans and cook for a further 2 minutes
  • 4 1/4 oz of red pepper
  • 3 1/4 oz of green beans
7
Lastly, add the couscous and cover with a lid. Turn off the heat and leave for 10 minutes before chilling in the fridge
  • 8 1/2 oz of couscous
8
To plate, serve the couscous onto plates or bowls and lay the pieces of Moroccan chicken on top

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