2 chicken breast fillets, cut into bite sized pieces
salt and pepper, to taste
1 small piece fresh root ginger, finely chopped
2 cloves garlic, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 tin diced tomatoes
1 tin chickpeas, rinsed and drained
250ml chicken stock
2 teaspoons capers
1 tablespoon toasted pine nuts
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Method Prep:20min › Cook:20min › Ready in:40min
Cut the onion in half and slice one half into half rings. Chop the other half.
Heat 1 tablespoon of the oil in a frying pan over a medium heat and fry the chicken on all sides until no longer pink in the middle. Season with salt and pepper, remove from the pan and set aside.
Place chopped onions into the same frying pan and cook and stir until soft. Add ginger and garlic and fry for a few minutes, until fragrant. Add cumin and cinnamon and stir well. Pour in tomatoes with their juice and bring to the boil. Turn down the heat and simmer over a low temperature for at least 10 minutes.
Meanwhile heat the remainder of the oil in a small saucepan and fry the sliced onion until soft. Add couscous and chicken stock, bring to the boil and remove from the heat. Cover and let sit for 5 minutes, until stock is absorbed.
Return chicken meat to the tomatoes. Also add the chickpeas, stir and heat through. Season with salt and pepper to taste.
As soon as the couscous has absorbed the stock, stir in capers and pine nuts. Serve with chicken and tomato sauce.
I was looking for something different to do with chicken and saw this. It was easy to make, I just added some green beans, otherwise I didn't need to change anything. It was a hit with the family who ate it all and my 11 year old said he defiantly wanted it again. Thank you - 02 Jun 2014