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Moroccan Spiced Chicken with couscous




Source of Recipe


Geoff Jansz (via poultry promotion)






Recipe Introduction


serves 4
to make your own spice mix combine 1 tsp each of coriander, cumin, paprika powders with 1/2 tsp each of turmeric, cinnamon and white pepper powder





List of Ingredients



• 4 large chicken breasts
  
• moroccan spice mix (bought is OK but home made is better)
  
• 75g butter
  
• 1 small onion, very finely sliced
  
• 2 cloves garlic, crushed
  
• 1 tsp each - coriander powder, cumin powder, turmeric powder, salt
  
• 2 1/2 cups couscous
  
• 2 1/2 cups chicken stock
  
• 1 small red onion, finely sliced
  
• 2 ripe tomatoes, finely diced
  
• 2 tbs coriander leaves
  
• 2 tbs torn mint leaves
  
• 100ml lemon juice
  
• 100ml extra virgin olive oil
  
• pinch salt, pepper, smoked paprika (optional)
  






Instructions



1. Dust breasts with spice mix and fry in a little olive oil about 5 min a side on medium heat until just cooked. Leave in pan off heat another 5 min with lid on (I would cook longer if thick)
   
2. Slice meat
   
3. In a very small saucepan on a very gentle heat sweat onion, garlic, spices and salt in the butter 5 min, stirring occaisionally.
   
4. Pour in stock, bring to boil and immediately stir through the couscous. Let it sit covered, when liquid is absorbed fluff with a fork.
   
5. Toss red onion, tomato, herbs, lemon juice, olive oil and seasonings to combine, cover and chill until needed.
   
6. Serve sliced chicken on a bed of couscous with salad over it