Moroccan-Spiced Chicken with Herb Couscous
30 mins
4 SERVINGS
INGREDIENTS
Chicken Breast- Sadia One-by-One Chicken Breasts (Skinless)
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Salt and black pepper to taste
- 1 cup pearl couscous
- 1 1/4 cup water (check the package instructions)
- 3 tbsp olive oil
- 2 garlic clove minced
- 1 white onion diced
- 2 small bay leaves
- Salt to taste
- 1 tbsp fresh parsley chopped
- Zest of 1 lemon
- Greek yoghurt (optional, for serving)
- Lemon wedges
- Dried cranberries
METHOD
- Mix olive oil and all the spices in a bowl. Rub this onto thawed chicken breasts and marinate for at least 30 minutes (or overnight for more flavour).
- Heat a skillet or grill pan over medium heat and cook the chicken for 6-8 minutes per side until golden brown and cooked through. Let it rest before slicing.
- In the same pan, heat 2 tbsp of the olive oil over medium-high heat. Sautée the onion till transparent then add in the garlic and cook for about a minute.
- Add dry couscous in and some salt to taste, then stir.
- Add water and bay leaf. Bring it to a boil then reduce to a slow simmer.
- Cover and let it simmer until all the water has been absorbed, for about 15 minutes.
- Once cooked, fluff with a fork and add the remaining tbsp of olive oil, parsley and lemon zest. Stir to combine well.
- Serve sliced Moroccan-spiced chicken over the couscous and garnish with some dried cranberries, with a dollop of Greek yoghurt and lemon wedges if desired.
One by One Chicken Breast (Skinless)
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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