Moroccan Chicken

This Moroccan chicken is a great mid week recipe – less than 10 minutes to prepare, and then 10 minutes to cook.  You can also bulk up this recipe buy dicing and frying up your tri-colour capsicums.  This recipe would look great with a bit of extra red, green and yellow.


  • 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


  • 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.
Serves 4.   Cheers, Alison
About Alison Clinch
Alison Clinch has 20 years marketing experience gained in small and medium size business. She is especially passionate about supporting local communities, communications, and brand management. In her role with The Free Range Butcher Alison is responsible for the company’s branding, promotion, advertising and website. Her experience in the kitchen and passion for good food also brings refreshing new ideas for our recipe suggestions. Initially working alongside her husband Ben at the farmers markets, Alison is more ‘behind the scenes’ now, and keeping busy with two young apprentices’ / kids, Tom and Georgia.

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