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Moroccan chicken with almond & spinach couscous
Moroccan chicken with almond & spinach couscous
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious and fulfilling dish.
Ingredients:
  • 4 corn-fed single chicken breast fillets
  • Olive oil spray
  • 60.00 ml Moroccan seasoning
  • 18.20 gm olive oil
  • 1 small red capsicum, deseeded, finely chopped
  • 40g (1/4 cup) slivered almonds
  • 45g (1/4 cup) sultanas
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 290g (1 1/2 cups) couscous
  • 60g baby spinach leaves
Instructions:
  • Preheat your oven to 180°C. Coat the chicken with olive oil spray and Spencers Moroccan Seasoning. Sear the chicken in a hot pan for 2-3 minutes per side until golden. Transfer the chicken to a baking tray and bake for 10 minutes until fully cooked.
  • Heat oil in a large saucepan over medium heat. Saute capsicum and almonds for 2 minutes. Stir in sultanas and stock, bring to a boil. Remove from heat and stir in couscous with a fork. Cover and let sit for 3 minutes until liquid is absorbed. Fluff couscous with a fork, then gently fold in spinach until wilted.
  • Distribute the fluffy couscous onto serving plates and layer with succulent sliced chicken before serving.

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