Moroccan Chicken With Pistachio Couscous - cooking recipe

Ingredients
    1 teaspoon garlic powder
    1 teaspoon ground cumin
    1 teaspoon paprika
    1/2 teaspoon ground turmeric
    1/4 teaspoon cayenne pepper
    2 teaspoons lemon rind, finely grated
    4 chicken breasts
    1 red capsicum, sliced thinly
    2 (100 g) sachet's quick-cooking couscous (I buy my couscous in a box of 4 quick cooking sachets each one serves 2, so make according to your b)
    1 -2 teaspoon vegetable bouillon granules
    2 tablespoons lemon juice
    1 tablespoon olive oil
    1/2 cup roasted pistachios, chopped coarsely
    2 tablespoons sultanas, chopped roughly
    1/2 cup fresh coriander, chopped coarsely
Preparation
    Combine spices and rind in a bowl mix well, add chicken one breast at a time and rub spice mixture firmly into chicken. Cook chicken in a heated, oiled fry pan until browned on both sides and cooked through. Remove and set to one side.
    In same cleaned pan add capsicum and cook for 1 minute, stirring.
    While chicken is cooking, boil enough water to cover sachet's, with 1-2 teaspoons of vegetable stock added, place sachet's in water and cook for 1-2 min's until couscous softens.
    Cut bag open and pour into a large bowl fluff with fork, stir in juice and oil.
    Stir in nuts, sultana's and coriander.
    To Serve: Place couscous in a serving bowl, top with sliced chicken and capsicum.

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