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Moroccan chicken with couscous
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Marcello Tully uses many spices (both fresh and dried) to create what is a truly brilliant Moroccan chicken recipe with couscous. The key is to make sure the chicken is left to marinate overnight in the delightfully-spiced marinade, as this will allow the meat to absorb plenty of flavour. Marcello shares a fantastic recipe for couscous as well, which pairs beautifully with the Moroccan chicken
First published in 2015
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Ingredients
Metric
Imperial
Moroccan chicken recipe
- 385g of chicken breast, cut into 1 inch cubes
- 1 pinch of salt
- 40ml of water
- 1 dash of cornflour
- 1 pinch of fresh thyme, roughly chopped
- 7g of fresh coriander, roughly chopped
- 25ml of sunflower oil
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 garlic clove, finely chopped
- 3g of clear honey
- 13g of natural yoghurt
- black pepper
Couscous
- 240g of couscous
- 12ml of rapeseed oil
- 120g of red onion, diced
- 5g of garlic, finely chopped
- 420ml of water
- 1g of ground cumin
- 100g of cooked chickpeas
- 50g of sultanas
- 40g of dried apricots
- 5g of ground coriander
- 6g of salt
- 120g of red pepper, finely diced
- 90g of green beans, cooked
SAVE RECIPE
Method
1
To make this Moroccan chicken recipe, begin by placing the cut chicken fillets into a bowl
- 385g 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
- 40ml of water
- 3 dashes of cornflour
- 1 pinch of fresh thyme
- 7g of fresh coriander
- 25ml of sunflower oil
- black pepper
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 garlic clove
- 3g of clear honey
- 13g of natural yoghurt
3
Once marinated, transfer the Moroccan chicken to the baking tray and cook in the oven for 15 minutes at 175°C/gas mark 3. You can also cook the skewers on a barbecue, if preferred
4
For the couscous, heat the oil in a heavy based pan and sweat off the onions for 5 minutes
- 12ml of rapeseed oil
- 120g of red onion
5
Add the ground coriander, ground cumin, salt, water, chickpeas, sultanas and apricots and bring to the boil
- 5g of ground coriander
- 1g of ground cumin
- 6g of salt
- 420ml of water
- 100g of cooked chickpeas
- 50g of sultanas
- 40g of dried apricots
6
Add the diced red pepper and cooked green beans and cook for a further 2 minutes
- 120g of red pepper
- 90g 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
- 240g of couscous
8
To plate, serve the couscous onto plates or bowls and lay the pieces of Moroccan chicken on top
First published in 2015
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