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Moroccan chicken with pearl couscous

This one-pot meal is an incredible way to serve up a meal that will warm you up this winter. - by Hannah Oakshott
  • 11 May 2018
Moroccan chicken with pearl couscous
Cook: 40 Minutes - easy - Serves 6 - nut-free - dairy-free - egg-free
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This one-pot meal is an incredible way to serve up a meal that will warm you up this winter.

Ingredients

1 kg chicken breast fillets, trimmed, cut into 5cm pieces

2 Tbsp Moroccan spice blend

1 large red onion, cut into 1cm slices

2 bunches fresh baby carrots, washed, trimmed

1 ½ cups chicken stock

¼ cup white vinegar

2 Tbsp honey

250 g packet pearl couscous

100 g baby spinach leaves

Method

  1. Toss chicken with seasoning in a large bowl.
  2. Heat an oiled, large, deep frying pan over a medium heat. Add chicken in two batches. Cook, turning occasionally for about 4 minutes, or until browned all over. Remove.
  3. Add onion and carrots to the same hot pan. Cook, stirring occasionally, for about 3 minutes, or until onion is soft.
  4. Stir in stock, vinegar and honey. Bring to boil. Stir in couscous. Arrange chicken over top. Cover with lid. Gently boil for about 8 to 10 minutes, or until couscous is tender and chicken is cooked through.
  5. Add spinach. Cover pan. Cook for a further 2 minutes, or until spinach is just wilted. Stir into chicken mixture. Remove from heat. Serve.

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