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Moroccan spiced Chicken with Sumac and Date Couscous
Moroccan spiced Chicken with Sumac and Date Couscous

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We hope you got insight from reading it, now let’s go back to moroccan spiced chicken with sumac and date couscous recipe. To cook moroccan spiced chicken with sumac and date couscous you need 23 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Moroccan spiced Chicken with Sumac and Date Couscous:
  1. Provide 4 chicken breasts, thickly sliced across the grain of the meat
  2. You need 1 tsp ground Cinnamon
  3. Get 2 tsp ground Cumin
  4. Prepare 1/2 tsp Chilli flakes, or equivalent
  5. Get 2 tbsp Garlic oil or 2 Garlic cloves crushed and 2 tbsp vegetable oil
  6. Provide 1 tsp Sumac (optional)
  7. Use 1 tsp Harissa (optional)
  8. Provide 1 tbsp Honey, warmed until runny
  9. Get 1 tbsp Lemon juice
  10. Use 1 tin chopped tomatoes
  11. Use 1/2 pt hot stock
  12. Provide Half a pack of green Beans, cut into pieces
  13. Get Vegetable oil
  14. Provide 4 handfuls couscous
  15. Prepare Rind and juice of 1 lemon
  16. Prepare 1 handful chopped dates (optional) Raisins or Sultanas also work well
  17. Provide 1 tsp Sumac (optional)
  18. Take 1/2 tsp Chilli flakes or similar equivalent
  19. Use 1 tsp Dried parsley
  20. Provide 1 tbsp Olive oil
  21. Prepare Salt, Pepper
  22. Use Fresh Parsley, chopped
  23. Take Toasted Almond flakes (optional, we don’t use these due to a nut allergy in the family)
Steps to make Moroccan spiced Chicken with Sumac and Date Couscous:
  1. Mix the cumin, cinnamon, sumac, harissa, garlic oil or garlic and oil, lemon juice, honey and chilli flakes together in a bowl. Place chicken into the spice mix and coat each piece thoroughly. Put aside to marinate.
  2. Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. Add couscous and mix together. Pour boiling water over the couscous until it is about half a centimetre above the level of the couscous. Stir with a fork and set aside in a warm place to swell.
  3. Heat a large frying pan and add some vegetable oil to lightly coat the surface. Add the pieces of marinated chicken and cook without moving the pieces for a few minutes until well browned, almost charred. Turn over and repeat the process. Cook in batches to avoid overcrowding which will cause the chicken to boil and become tough and pallid. It’s also very important NOT to move meat around when cooking otherwise it won’t brown properly.
  4. Once the chicken is all cooked, return it all to the pan and add the hot stock and stir to de-glaze the pan, followed by the tomatoes. Stir and bring to a simmer.
  5. Lightly boil the beans in salted water in a separate pan until all dente.
  6. Add the beans to the chicken and stir. Cook for 20 minutes on a low / medium heat to reduce the sauce. Check flavour and season.
  7. Zap the couscous in the microwave for 1 minute if it’s got too cool.
  8. Serve the chicken and couscous along with a sprinkling of chopped Parsley. A few toasted Almond flakes makes a good addition if you have them. We always have some extra green veg with ours for added nutrients.

It has a delicious blend of flavors and textures, it's a healthy dinner, and it's brimming with those irresistible deliciously spiced Moroccan flavors. This Moroccan spiced chicken recipe features naturally golden anti-inflammatory turmeric, whole wheat couscous, and cauliflower, and lean chicken. Serve chicken on a bed of couscous. Regular whole wheat couscous can also be substituted if you. My goal is to bring you more recipes from the other side of the world where I come from.

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