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Moroccan Chicken

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.





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