Recipes
Moroccan chicken
Spicy Moroccan chicken with lemon couscous

Spicy Moroccan chicken with lemon couscous

Name: Spicy Moroccan chicken with lemon couscous
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4
Cuisine: Moroccan recipes
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 https://www.deliciousmagazine.co.uk/recipes/roast-chicken-with-speedy-white-wine-and-thyme-gravyRoast 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

Easy
October 2009

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

Nutrition: per serving

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

Save recipe

Save

Save recipe Print

Rate

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.

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

Jo Laycock says:

5th Sep 2020 at 12:51 pm

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!

Log in to Reply