Moroccan Chicken Marinade - cooking recipe

Ingredients

850 g chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
1 1/2 teaspoons paprika (bit less if using HOT paprika)
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 1/2 teaspoons salt
2 cloves garlic, crushed
2 tablespoons lemon juice
1 tablespoon olive oil
500 g instant couscous
40 g butter
1 lemon, rind of, grated
1/4 cup sultana
2 tablespoons slivered almonds

Preparation

Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
Then fry chicken or BBQ it, whatever!
Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
Add the sultanas, lemon rind and almonds to the couscous mix.
Serve the chicken on the cous cous.
The chicken pieces also make a great addition to a green salad.
Add some chick peas to really impress.