MOROCCAN SPICED CHICKEN WITH COUS COUS & SALAD
Time Required: 1 hour
Serves 4
INGREDIENTS
4 large La Ionica chicken breasts
Moroccan spice mix, either bought
or preferably home made:
1 tsp each coriander powder,
cumin powder, paprika, 1/2 tsp each
turmeric powder, cinnamon powder,
white pepper
Cous Cous:
75g butter
1 small onion very finely sliced
2 cloves garlic, crushed
1 tsp each coriander powder,
cumin powder, turmeric powder, salt
21/2 cups cous cous
21/2 cups chicken stock
Salad:
1 small red onion, finely sliced
2 ripe tomatoes, finely diced
2 tbsp each coriander &
mint leaves, torn
100mls lemon juice
100mls extra virgin olive oil
Pinch of salt, pepper &
smoked paprika (optional)
METHOD
• Dust breasts with spice mix and fry in a little olive oil until just cooked – say 5 minutes either side on a medium heat, the 5 minutes resting in the pan off the heat with the lid on.
• Slice and serve with cous cous and salad.
Cous Cous:
• In a very small saucepan on a very gentle heat, sweat the onions, garlic, spices and salt in the butter for 5 minutes stirring occasionally.
• Pour in the stock, bring to the boil and immediately tip over and stir through the cous cous.
• Let this sit, and as the liquid is absorbed, fluff up with a fork.
Salad:
• Toss everything to combine. Cover and chill till needed.
"The exotic aromas and textures from Moroccan cooking have made this recipe a particular family favourite in the Jansz household."
