[www.keralites.net] Moroccan Chicken with Couscous

 

 

Aromatic cumin, coriander and cinnamon give these chicken breasts a Middle Eastern flavour, 

and including chickpeas further enhances the ethnic theme. Courgettes and sugarsnap peas 

add colour and all the benefits of fresh vegetables.

Ready in 30 mins

Ingredients

Serves: 4

450g (1lb) skinless, boneless chicken breasts

1 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 cinnamon stick

2 large courgettes, halved lengthways and sliced

1 can (about 400g) no-salt-added chopped tomatoes

200ml (7fl oz) low-sodium vegetable stock

225g (8oz) sugarsnap peas

1 can (about 410g) chickpeas, drained and rinsed

For the couscous:

250g (9oz) couscous

400ml (14fl oz) boiling water

1 tbsp olive oil

10g (oz) butter

pepper to taste

chopped fresh coriander to garnish

Preparation method

Prep: 10 mins  Cook: 20 mins

1. Cut the chicken on the diagonal into strips about 1cm (in) thick. 

Heat the oil in a wok or heavy frying pan. Add the chicken, onion and garlic, 

and cook over medium-high heat, stirring constantly, for about 2 minutes or 

until the chicken turns white with golden brown flecks.

2. Reduce the heat to low and add the ground cumin and coriander and cinnamon stick. 

Cook, stirring constantly, for 1 minute. Add the courgettes and stir well, then add the 

tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.

3. Meanwhile, put the couscous in a saucepan (off the heat) and pour over the boiling water. 

Add the oil. Stir well, then cover and leave to soak for 5 minutes.

4. Add the sugarsnap peas and chickpeas to the chicken mixture. 

Cook for a further 5 minutes, stirring frequently.

5. Stir the butter into the couscous and cook over a moderate heat for 3 minutes, 

fluffing up with a fork to separate the grains. Season with pepper. 

Pile the couscous on to a serving platter. Spoon the chicken on top 

and garnish with chopped coriander. 

Serve hot.

Health points

Believing chickpeas to be powerful aphrodisiacs, the Romans fed them to their stallions 

to improve their performance. Although this reputation seems to have been forgotten now, 

chickpeas do contribute good amounts of soluble fibre as well as useful amounts of iron,

folate, vitamin E and manganese to the diet.

 

 

 

---

www.keralites.net

__._,_.___

Reply to sender | Reply to group | Reply via web post | Start a New Topic

Messages in this topic (1)

Recent Activity:

• New Members 85

Visit Your Group

KERALITES - A moderated eGroup exclusively for Keralites...
To subscribe send a mail to Keralites-subscribe@yahoogroups.com.
Send your posts to Keralites@yahoogroups.com.
Send your suggestions to Keralites-owner@yahoogroups.com.

To unsubscribe send a mail to Keralites-unsubscribe@yahoogroups.com.

Homepage: www.keralites.net

Switch to: Text-Only, Daily Digest • Unsubscribe • Terms of Use

.

__,_._,___