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Moroccan Chicken with Couscous

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Moroccan Chicken with Couscous

Ingredients
Chicken


  • 1 lb skinless, boneless chicken breasts

  • 1 tbsp olive oil

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 1 tsp cumin

  • 1 tsp coriander

  • 1 cinnamon stick

  • 2 zucchini, halved and sliced

  • 398 ml can diced tomatoes

  • 1 cup vegetable broth

  • 1/2 lb sugar snap peas

  • 398 ml can chickpeas, rinsed

Couscous


  • 1 cup couscous

  • 1 tbsp olive oil

  • 1 1/2 cups boiling water

  • 2 tsp butter

  • Salt and pepper to taste

  • Chopped fresh cilantro pieces

Method


  • 1. Slice chicken on diagonal. Heat oil in skillet. Add chicken, onion and garlic; cook over medium-high heat, stirring, until chicken turns white.

  • 2. Reduce heat to low and add cumin, coriander and cinnamon. Cook, stirring, 1 minute. Add zucchini and stir well, then add tomatoes with their juice and broth. Cook 5 minutes, stirring occasionally.

  • 3. Meanwhile, put couscous in pot and pour over boiling water. Add oil. Stir, cover and leave to soak, off heat, 5 minutes.

  • 4. Add sugar snaps and chickpeas to chicken. Cook 5 minutes, stirring.

  • 5. Stir butter into couscous and cook over moderate heat 3 minutes, fluffing with fork. Pile couscous onto serving platter. Spoon chicken on top and garnish with cilantro.


Serves 4

 
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