Moroccan chicken 'n couscous

Recipe from: 6/1/2003 12:00:00 AM
Ingredients 23
Servings 4
Time

Ingredients

  • 4
    chicken breast fillets
  • MARINADE
  • 45
    ml
    olive oil
  • 5
    ml
    paprika
  • 5
    ml
    grated fresh ginger
  • 5
    ml
    cumin powder
  • 2
    cloves garlic
  • 1
    lemon, juice
  • 30
    g
    fresh coriander, chopped roughly
  • salt and milled pepper
  • COUSCOUS
  • 15
    ml
    olive oil
  • 2
    ml
    dried chilli flakes
  • 2
    ml
    turmeric
  • 2
    star anise
  • 5
    ml
    salt
  • 65
    ml
    sultanas
  • 650
    ml
    raisins
  • 500
    ml
    couscous
  • 500
    ml
    boiling water
  • 0.50
    lrmon, juice
  • 15
    ml
    each, of Italian parsley, coriander and mint, roughly chopped
  • salt and milled pepper to taste
 

Method

 
ChickenWhizz marinade ingredients in a blender and coat chicken breasts with mixture.
If possible refrigerate for an hour to absorb marinade.
To cook, heat a lightly oiled griddle pan until smoking hot.
Add chicken and sear on both sides.
Reduce heat and cook over a medium heat until done, about 6 to 8 minutes.

Couscous
Heat olive oil; add chilli, turmeric, star anise, salt and dried fruit.
Stir-fry for about 2 minutes.
Add couscous and mix to coat.
Add boiling water and lemon juice, stir once and cover immediately.
Cook for 30 seconds, remove from heat and allow to rest (lid on) for 5 minutes.
Remove lid; add herbs and fluff with a fork. Serve topped with thickly sliced chicken breasts, dried chilli flakes and fresh coriander.
Justine Drake

 

Read more on: poultry  |  stir-fry  |  sauté
 

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