First off, heat the butter and olive oil in a sauce pan and fry the chicken breast fillets on each side until done. Season with salt and black pepper or, chicken spice if you prefer. Set aside.Heat the next bit of olive oil in a saucepan and on high heat sauté the onion, garlic, chilli and chorizo until caramelized. Turn the heat down halfway and add the tinned tomato, purée, stock and sugar. Simmer for about 20 minutes.Slice the chicken cooked chicken breasts in slices and arrange on couscous with tomato and chorizo sauce, freshly chopped parsley and avocado.Recipe reprinted with permission of Anina's Recipes. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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