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Moroccan chicken with couscous

Aromatic cumin, coriander and cinnamon give this chicken a real Middle Eastern flavour, and serving them with chickpeas further enhances the ethnic theme. Zucchini and sugarsnap peas add colour and all the benefits of fresh vegetables.

Moroccan chicken with couscous
Reader's Digest

Ingredients

  • 400 g skinless chicken breast fillets
  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 cinnamon stick
  • 300 g zucchini, halved lengthwise and sliced
  • 1 can chopped tomatoes, about 400 g
  • 200 ml vegetable stock
  • 1 1/3 cups (250 g) couscous
  • 400 ml boiling water
  • 200 g sugarsnap peas
  • 1 can chickpeas, about 410 g, drained and rinsed
  • 10 g buttersalt and pepperchopped fresh coriander to garnish

Preparation

  1. Cut the chicken on the diagonal into strips about 1 cm thick. 
  2. Heat half the oil in a wok or heavy-based frying pan. Add the chicken, onion and garlic, and cook over a moderately high heat, stirring constantly, for 2 minutes or until the chicken turns white with golden brown flecks.
  3. Reduce the heat to low and add the cumin, coriander and cinnamon stick. Cook, stirring constantly, for 1 minute. 
  4. Add the zucchini and stir well, then add the tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.
  5. Meanwhile, put the couscous in a saucepan and pour over the boiling water. 
  6. Add the remaining 1 tablespoon oil. Stir well, cover and leave to soak, off the heat, for 5 minutes.
  7. Add the sugarsnap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
  8. Stir the butter into the couscous and cook over a moderate heat for 3 minutes, fluffing up with a fork to separate the grains. 
  9. Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.

Serves 4
Preparation: 30 minutes



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