Moroccan chicken couscous with dates
Wholewheat grains keep you fuller for longer - flavour with dates, lemon, cumin and cinnamon
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.
- Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.
- Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.
PER SERVING
534 kcalories, protein 40g, carbohydrate 55g, fat 18 g, saturated fat 3g, fibre 9g, sugar 23g, salt 0.5 g
Recipe from Good Food magazine, February 2013.
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http://www.bbcgoodfood.com/recipes/2865693/
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Ingredients
- 2 tbsp olive oil
- 500g skinless chicken thighs
- 140g wholewheat couscous
- 2 onions , sliced
- 4 garlic cloves , sliced
- zest 2 lemons , juice of 1
- 350ml chicken stock
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 6 large dates , pitted and chopped (Medjool are nice)
- 50g flaked almonds
- small bunch parsley , chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Ingredients
- 2 tbsp olive oil
- 500g skinless chicken thighs
- 140g wholewheat couscous
- 2 onions , sliced
- 4 garlic cloves , sliced
- zest 2 lemons , juice of 1
- 350ml chicken stock
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 6 large dates , pitted and chopped (Medjool are nice)
- 50g flaked almonds
- small bunch parsley , chopped
PER SERVING
534 kcalories, protein 40g, carbohydrate 55g, fat 18 g, saturated fat 3g, fibre 9g, sugar 23g, salt 0.5 g
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09 February 2013
Helen Bee rated and commented on this recipe
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05 March 2013
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09 May 2013
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