“This came from Sainsbury’s free in-store recipes, “Feed Your Family for a Fiver” campaign. It is not as aromatic and complex flavoured as many Moroccan chicken recipes are, but it is mighty tasty for a quick week-night meal! When I made it, I used chicken breasts instead of the thighs. If you do so, you may need to use a bit more olive oil to brown them.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 T olive oil in a pan. Pat chicken with sprinklings of cinnamon and fry on a high heat until skin is crispy.
  2. Add 1 carton chopped tomatoes plus basil and oregano, and chickpeas. Stir well. Simmer for approximately 10 - 15 minutes or until chicken is cooked through.
  3. Meanwhile, pour 200g couscous into a bowl and gently pour over 240ml boiling vegetable stock, made with your stock cube. Stir well and cover, leaving to stand for 5 minutes. Fluff with a fork and stir through ½ small packet of fresh parsley, chopped.
  4. Stir the rest of the packet of the parsley, chopped, into the chicken and chickpea mixture. Serve with the couscous on the side.

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