Moroccan chicken with couscous

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PREP TIME

10 min

TOTAL TIME

25 min

Serves

4

Moroccan chicken with couscous

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.

 

 

The easiest way to peel and mince garlic

Nutrition (per serving)

  • Calories
  • 419,
  • Protein
  • 36 g,
  • Carbohydrates
  • 48 g,
  • Fat
  • 9 g,
  • Fibre
  • 3 g,
  • Sodium
  • 446 mg.
  • Excellent source of
  • vitamin A