Moroccan chicken with couscous
0
- Prep Time10 mins
- Total Time25 mins
- Makes4 servings
Photo, Roberto Caruso.
Ingredients
1 cup couscous
500 g chicken scallopini
1/4 tsp salt
2 tbsp olive oil, divided
2 garlic cloves, minced
1/2 tsp cumin
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp cinnamon
1 1/2 cups low-sodium chicken broth
1/4 cup orange juice
1/4 cup sultana raisins
1/4 cup dried apricots, cut in half
1 cup green beans, trimmed and cut into 1-in. pieces
Instructions
COOK couscous, following package directions. Fluff gently with a fork.
SPRINKLE chicken with salt. Season with fresh pepper.
HEAT an extra-large frying pan over medium-high. Add 1 tbsp oil, then chicken. Cook until golden, about 1 min per side. Transfer to a plate.
ADD remaining 1 tbsp oil to pan. Add garlic, cumin, turmeric, paprika and cinnamon. Stir for 30 sec. Pour in broth, orange juice, sultanas and apricots. Boil until slightly thickened, about 5 min. Add beans and chicken, and cook until beans are just tender, 2 to 3 min. Serve over couscous.
Nutrition (per serving)
Calories 419, Protein 36g, Carbohydrates 48g, Fat 9g, Fibre 3g, Sodium 446mg.
Excellent source of vitamin A.