Moroccan chicken

This recipe from Nigel Slater is delicious every time!

Ingredients

250g chicken breast cubed
Juice of half a lemon
2 tbsp raisins/sultanas
2 tbsp pine nuts
2 tbsp olive oil
2 garlic cloves, chopped
1 tsp cinnamon
1 tsp dried chilli flakes
1 fresh red chilli, chopped
Mint
100g couscous
Chicken stock

Marinade the chicken together with the raisins, garlic, cinnamon, 1 tablespoon of the Extra Virgin Olive Oil and chillies in the lemon juice for 20 minutes.

Dry fry the pine nuts on the pan and set aside.

Boil the chicken stock, add to the couscous and cover for 5 minutes.

Heat the other tablespoon of olive oil in a pan and fry the chicken for 4-5 minutes until just cooked.

Serve with on a mound of couscous and a scattering of mint.

Here I have added some roasted red peppers because I can, but the above makes a richly flavourful dinner without.

Thanks, Nigel!

Comments

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