Spicy Moroccan chicken with lemon couscous

Spicy Moroccan chicken with lemon couscous
  • Serves icon Serves 4
  • Time icon Hands on time 10 mins, plus 15 mins cooking time

This delicious chicken and couscous recipe has all the flavours of Morocco, and is ready in under half an hour.

Nutrition: per serving

Calories
498kcals
Fat
16.1g (2.9g saturated)
Protein
38.5g
Carbohydrates
52.8g (10.8g sugars)
Salt
1.4g
Calories
498kcals
Fat
16.1g (2.9g saturated)
Protein
38.5g
Carbohydrates
52.8g (10.8g sugars)
Salt
1.4g

Ingredients

  • 1 tbsp olive oil
  • 1 large red onion, sliced
  • 2 tsp cumin seeds
  • 2 garlic cloves, finely chopped
  • 2 tbsp harissa paste
  • 400g portion cooked, shredded chicken with 300ml gravy, defrosted (see Roast chicken with speedy gravy recipe)
  • 400g can chopped tomatoes
  • 1 tsp caster sugar
  • 400g can chickpeas, drained and rinsed
  • Squeeze of lemon juice
  • 6 tbsp natural yogurt
  • Small handful fresh coriander leaves, chopped

For the lemon couscous

  • 300g couscous
  • Grated zest and juice of ½ lemon
  • 2 tbsp olive oil
  • About 500ml chicken stock, hot
  • Handful fresh mint leaves, chopped
  • 50g blanched almonds, toasted and roughly chopped

Method

  1. Gently heat the oil in a casserole over a medium-high heat, add the onion and cumin and fry for 3-4 minutes. Add the garlic and fry for 1 minute. Stir in the harissa and fry for 1 minute. Add the chicken, gravy, romatoes, sugar and chickpeas.
  2. Season, bring to the boil and simmer for 5 minutes. Stir in the lemon juice, yogurt and coriander.
  3. Meanwhile, put the couscous in a large bowl, add the lemon zest and juice, and the oil. Season and stir, add enough stock to cover by 1cm, then cover with cling film for 5 minutes. Fluff up, stir in the mint and almonds and serve with the chicken.

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