Moroccan Chicken Breast with Almond Couscous
While traditional Moroccan food tends to be cooked long and slow, I think we can still enjoy the flavours the fast and fabulous way as in this Moroccan Chicken Breast with Almond Couscous.
Preparation 5 – 10 mins
Cooking 15 – 20 mins
4 x 200g chicken breasts
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground ginger
Salt and freshly ground black pepper
1 tablespoon (20ml) extra virgin olive oil
1 red onion, finely sliced
1 cup (250mls) chicken stock – or more to taste
¼ preserved lemon, skin only, finely diced
¼ cup coriander leaves
¼ cup mint leaves
3 tablespoons flaked almonds
1 ½ cups couscous
1 ½ cups (375mls) chicken stock, hot
- Place chicken breasts on a sheet of baking paper on a board.
- Combine spices, salt and pepper. Sprinkle half over chicken breasts. Cover with more baking paper and pound with a meat mallet or rolling pin until thin, approx. 1 1/2cm thick. Turn over and sprinkle remaining spice mix on the other side. Pound again.
- Heat oil in a large frying pan over high heat and add chicken breasts and cook until golden on one side, turn over. Add onion, stirring frequently. When chicken is golden on both sides add stock. Reduce temperature to medium and allow to bubble away until stock is reduced and chicken is cooked through. Stir through preserved lemon.
- Meanwhile toast flaked almonds in a dry pan until golden.
- Pour hot chicken stock over couscous in a medium bowl and cover with a clean cloth. After 5 minutes fluff couscous with a fork to break up into grains.
- To serve, plate a mound of couscous on each plate. Sprinkle over toasted almonds. Top with a chicken breast. Spoon over pan juices. Sprinkle with herbs and serve immediately with a green salad, if desired.