Moroccan Chicken

Ingredients:

• 4 chicken breast fillets, cut into strips
• 250g couscous
• 300ml chicken or vegetable stock
• 1 teaspoon cinnamon
• 1 tablespoon olive oil
• 25g pine nuts
• 1 red chilli, sliced
• 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 Moroccan chicken and sauce over herbed couscous and serve immediately.