Morrocan Chicken and Couscous
1 hour 10 min
This hearty chicken dish is simple to make and bursting with flavour. Marinated chicken is baked with couscous and sultanas, then garnished with mint.
Feebeecakes
1 person made this
Ingredients
Serves: 4
- 500g skinless chicken breast fillets (or thighs), cut into 5cm cubes
- 2 tablespoons Ras El Hanout spice blend
- 1 tablespoon curry powder
- 1 teaspoon crushed chillies or to taste
- 3 cloves garlic, crushed
- 1 tablespoon honey
- 2 tablespoons olive oil
- 30g butter
- 1 bunch mint, for garnish
- 1 handful sultanas
- 2 handfuls couscous
Method
Prep:10min ›
Cook:30min ›
Extra time:30min marinating ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4.
- Marinate the chicken with Ras El Hanout, curry powder, crushed chillies, garlic, honey and oil. Let sit for 30 minutes.
- Cook couscous as per packet's instructions. Stir in the butter and fluff up with a fork. Stir through with sultanas and cover with foil.
- Place chicken into a baking tin and bake for 10 minutes. Place the couscous into the oven.
- When the chicken has about 5 minutes left of cook time, mix with the couscous. Stir through and return to the oven, uncovered.
- Bake for another 5 minutes. Garnish with choped mint leaves and serve.
Ras el Hanout
Is a spice blend used in Middle Eastern/Northern African cuisine. If your local supermarket doesn't stock it, you can purchase it online.
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