Name: Moroccan chicken 'n couscous
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 chicken breast fillets; 45.00 ml fresh chillies 573; 5.00 ml paprika; 5.00 ml fresh ginger grated; 5.00 ml cumin ground; 2.00 garlic cloves; 1.00 lemon juice; 30.00 g fresh coriander chopped; 0.00 salt and freshly ground black pepper; 15.00 ml fresh chillies 573; 2.00 ml dried chilli flakes; 2.00 ml turmeric; 2.00 star anise; 5.00 ml salt; 65.00 ml sultanas; 650.00 ml raisins; 500.00 ml couscous; 500.00 ml water boiled; 0.50 lemon juice; 15.00 ml fresh mixed herbs Italian parsley, coriander, mint, chopped; 0.00 salt and freshly ground black pepper to taste

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Ingredients (21)

4.00

chicken breast fillets

MARINADE

45.00 ml	fresh chillies — 573
5.00 ml	paprika
5.00 ml	fresh ginger — grated
5.00 ml	cumin — ground
2.00	garlic — cloves
1.00	lemon juice
30.00 g	fresh coriander — chopped
0.00	salt and freshly ground black pepper

COUSCOUS

15.00 ml	fresh chillies — 573
2.00 ml	dried chilli flakes
2.00 ml	turmeric
2.00	star anise
5.00 ml	salt
65.00 ml	sultanas
650.00 ml	raisins
500.00 ml	couscous
500.00 ml	water — boiled
0.50	lemon juice
15.00 ml	fresh mixed herbs — Italian parsley, coriander, mint, chopped
0.00	salt and freshly ground black pepper — to taste

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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