Recipe of Homemade Moroccan spiced Chicken with Sumac and Date Couscous

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, moroccan spiced chicken with sumac and date couscous. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Place chicken into the spice mix and coat each piece thoroughly. Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. Transfer chicken to a sheet of foil and wrap to keep warm. Meanwhile, heat a large skillet over medium-high heat.

Moroccan spiced Chicken with Sumac and Date Couscous is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Moroccan spiced Chicken with Sumac and Date Couscous is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have moroccan spiced chicken with sumac and date couscous using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Moroccan spiced Chicken with Sumac and Date Couscous:

1. Take chicken breasts, thickly sliced across the grain of the meat
2. Prepare ground Cinnamon
3. Prepare ground Cumin
4. Make ready Chilli flakes, or equivalent
5. Get Garlic oil or 2 Garlic cloves crushed and 2 tbsp vegetable oil
6. Take Sumac (optional)
7. Take Harissa (optional)
8. Take Honey, warmed until runny
9. Prepare Lemon juice
10. Prepare chopped tomatoes
11. Take hot stock
12. Take a pack of green Beans, cut into pieces
13. Make ready Vegetable oil
14. Make ready couscous
15. Get Rind and juice of 1 lemon
16. Make ready chopped dates (optional) Raisins or Sultanas also work well
17. Take Sumac (optional)
18. Take Chilli flakes or similar equivalent
19. Prepare Dried parsley
20. Take Olive oil
21. Get Salt, Pepper
22. Get Fresh Parsley, chopped
23. Take Toasted Almond flakes (optional, we don’t use these due to a nut allergy in the family)

Sprinkle chicken pieces with salt, pepper, and flour. Heat olive oil in heavy large pot over medium-high heat. Add half of chicken pieces to pot and cook until browned on all sides. Moroccan-Spiced Chicken with Dates and Aubergines is a guest recipe by Diana Henry so we are not able to answer questions regarding this recipe.

Instructions to make Moroccan spiced Chicken with Sumac and Date Couscous:

1. 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.
2. 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.
3. 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.
4. 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.
5. Lightly boil the beans in salted water in a separate pan until all dente.
6. 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.
7. Zap the couscous in the microwave for 1 minute if it’s got too cool.
8. 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.

Add half of chicken pieces to pot and cook until browned on all sides. Moroccan-Spiced Chicken with Dates and Aubergines is a guest recipe by Diana Henry so we are not able to answer questions regarding this recipe. Put the rice into a sieve and wash it in running water until the water runs clear. Tip it into an ovenproof dish which will hold the chicken in a single. Bring the chicken stock to the boil with the lime juice.

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