Recipe of Favorite Moroccan spiced Chicken with Sumac and Date Couscous

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, moroccan spiced chicken with sumac and date couscous. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Moroccan spiced Chicken with Sumac and Date Couscous is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Moroccan spiced Chicken with Sumac and Date Couscous is something that I have loved my entire life.

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

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

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

Steps 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.

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