Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, moroccan spiced chicken with sumac and date couscous. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Moroccan spiced Chicken with Sumac and Date Couscous is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Moroccan spiced Chicken with Sumac and Date Couscous is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook moroccan spiced chicken with sumac and date couscous using 23 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Moroccan spiced Chicken with Sumac and Date Couscous:
- Get chicken breasts, thickly sliced across the grain of the meat
- Prepare ground Cinnamon
- Get ground Cumin
- Get Chilli flakes, or equivalent
- Take Garlic oil or 2 Garlic cloves crushed and 2 tbsp vegetable oil
- Make ready Sumac (optional)
- Take Harissa (optional)
- Prepare Honey, warmed until runny
- Make ready Lemon juice
- Make ready chopped tomatoes
- Make ready hot stock
- Make ready a pack of green Beans, cut into pieces
- Get Vegetable oil
- Prepare couscous
- Take Rind and juice of 1 lemon
- Get chopped dates (optional) Raisins or Sultanas also work well
- Take Sumac (optional)
- Get Chilli flakes or similar equivalent
- Get Dried parsley
- Take Olive oil
- Get Salt, Pepper
- Make ready Fresh Parsley, chopped
- Get Toasted Almond flakes (optional, we don’t use these due to a nut allergy in the family)
Instructions to make Moroccan spiced Chicken with Sumac and Date Couscous:
- Mix the cumin, cinnamon, sumac, harissa, garlic oil or garlic and oil, lemon juice, honey and chilli flakes together in a bowl. Place chicken into the spice mix and coat each piece thoroughly. Put aside to marinate.
- Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. Add couscous and mix together. Pour boiling water over the couscous until it is about half a centimetre above the level of the couscous. Stir with a fork and set aside in a warm place to swell.
- Heat a large frying pan and add some vegetable oil to lightly coat the surface. Add the pieces of marinated chicken and cook without moving the pieces for a few minutes until well browned, almost charred. Turn over and repeat the process. Cook in batches to avoid overcrowding which will cause the chicken to boil and become tough and pallid. It’s also very important NOT to move meat around when cooking otherwise it won’t brown properly.
- Once the chicken is all cooked, return it all to the pan and add the hot stock and stir to de-glaze the pan, followed by the tomatoes. Stir and bring to a simmer.
- Lightly boil the beans in salted water in a separate pan until all dente.
- Add the beans to the chicken and stir. Cook for 20 minutes on a low / medium heat to reduce the sauce. Check flavour and season.
- Zap the couscous in the microwave for 1 minute if it’s got too cool.
- Serve the chicken and couscous along with a sprinkling of chopped Parsley. A few toasted Almond flakes makes a good addition if you have them. We always have some extra green veg with ours for added nutrients.
So that is going to wrap it up with this exceptional food moroccan spiced chicken with sumac and date couscous recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
