Photo by Mahmoud Salem on Pexels
Moroccan Spiced Chicken with Herbed Couscous
Pan-seared spiced chicken with berbere, served over couscous cooked in stock with sautéed onion and dried apricots.
- 150 g chicken breast
- 80 g couscous
- 60 g red onion
- 30 g dried apricots
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- 15 g fresh coriander
- ½ cube chicken stock cube
- 2 tbsp olive oil
- ½ whole lemon
- 20 g flaked almonds
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Add to a shopping listHow the shopping list works →- Step 1
Season chicken breast with salt, pepper, cumin, cinnamon and paprika. Rub spices into meat and let marinate for 10 minutes.
- Step 2
Heat 1 tbsp olive oil in a frying pan over medium-high heat. Cook chicken for 6-7 minutes each side until golden and cooked through. Rest for 5 minutes then slice.
- Step 3
Meanwhile, finely dice red onion and chop dried apricots. Dissolve half stock cube in 120ml boiling water.
- Step 4
Heat remaining oil in a saucepan, sauté onion for 3 minutes until softened. Add couscous, stir for 1 minute.
- Step 5
Pour in hot stock, add apricots, cover and remove from heat. Let stand for 5 minutes.
- Step 6
Fluff couscous with a fork, stir in chopped coriander and lemon juice. Season to taste.
- Step 7
Toast almonds in a dry pan for 2-3 minutes until golden.
- Step 8
Serve sliced chicken over herbed couscous, garnish with toasted almonds and extra coriander.
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