Last updated on May 9th, 2018 at 11:40 am
A quick and simple Moroccan flavoured recipe for spicy Couscous with Chicken.
4 chicken breast fillets, skinned and boned
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
3 T (45 ml) olive or canola oil
1 onion, chopped
1/2 t (2,5 ml) ground cinnamon
1 1/2 t (7,5 ml) ground cumin
1/4 t (1.25ml) turmeric
1 x 200 ml Ina Paarman’s Ready to Serve Tomato & Chilli Sauce
4t (20ml) Chicken Stock Powder
2 cups (500ml) boiling water
1 cup (250ml) quick cooking couscous
Ina Paarman’s Green Onion Seasoning to taste
1/2 cup (50 g) flaked almonds (lightly toasted)
2-3 T (30-45 ml) honey
Slit the breasts, on the side, lengthways and butterfly them open. Season with Lemon & Black Pepper Seasoning and coat with olive oil. Briefly cook in a non stick frying pan. Remove from the pan. Cover and leave at room temperature.
Saute the onion in the remaining oil until soft and golden. Add the cinnamon, cumin and turmeric. Cook over low heat, stirring to prevent the spices from scorching, for about 30 seconds.
Add the Tomato & Chilli Sauce, Chicken Stock Concentrate, water and couscous. Bring to the boil for 2 minutes and leave to stand for 5 minutes.
Slice the chicken into fine slices against the grain. Fork the chicken through the couscous. Season to taste with Green Onion Seasoning. Reheat briefly. Sprinkle with toasted almonds and drizzle with honey.
By: Ina Paarman