Spicy Moroccan chicken with lemon couscous
-
Easy
- October 2009
-
Serves 4
-
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
Advertisement
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
- 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.
- Season, bring to the boil and simmer for 5 minutes. Stir in the lemon juice, yogurt and coriander.
- 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.
Advertisement
Rate & review
Rate
Reviews
Share a tip
Save recipe
Moroccan chicken recipes
North African chicken with honey and saffron
A fragrant Moroccan one-pot chicken recipe from Debbie Major.
-
Easy
Save recipe
Chicken pie recipes
Chicken basteeya
Chicken pie but not as you know it – this slightly sweetened Moroccan-inspired recipe wraps...
-
Medium
Save recipe
Apricot recipes
Spiced chicken with quinoa and lemon zest
Jordan Bourke’s Moroccan-inspired chicken recipe is completely wheat free making it suitable for people with...
-
Easy
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...
[…] Moroccan Chicken […]
This is my go-to recipe for leftover roast chicken. If I haven’t made the gravy listed in the ingredients I just use 150ml white wine, 150ml chicken stock. Works a treat!