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Recipe: Moroccan Chicken

This is a great mid week recipe – less than 10 minutes to prepare, and then 10 minutes to cook.

Ingredients:

  • 4 chicken breast fillets, cut into strips
  • 250g couscous
  • 300ml chicken or vegetable stock
  • 1 teaspoon cinnamon
  • 1 tablespoon olive oil
  • 1 red chilli, sliced
  • 25g pine nuts
  • Juice and zest of 1 lemon
  • Herbed couscous to serve
  • Salt and pepper

Method:

  • Put the couscous in a large bowl, add the hot stock and leave for 5 minutes.
  • Toss chicken with cinnamon, salt and pepper, and stir fry in hot oil for 6 – 8 minutes.
  • Add the chilli and pine nuts and cook for a further minute.
  • Stir in lemon juice, zest and 6 tablespoons of water. Let it bubble rapidly until slightly reduced.
  • Spoon chicken and sauce over herbed couscous and serve immediately.

Serves 4.

 

Cheers,

Alison

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