Spicy Chicken And Cauliflower Couscous Recipes
SPICY CHICKEN COUSCOUS
This quick one-pot Moroccan dish is perfect for a summer supper
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Prepare couscous with chicken stock, according to the packet instructions. Heat olive oil in a pan and cook the onion for 2-3 mins until softened.
- Toss in chicken breast fillets and stir fry for 5-6 mins until tender. Add the blanched almonds and, when golden, stir in the hot curry paste and cook for 1 min more.
- Add the couscous along with the apricots and the coriander. Toss until hot then serve with plain yogurt if you like.
Nutrition Facts : Calories 486 calories, Fat 23 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.56 milligram of sodium
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- Put the chicken thigh in a shallow bowl and rub all over with the spices, garlic and salt and pepper. Squeeze over half the lemon and add half the lemon zest. Set aside to marinate.
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- Transfer vegetables and chicken to a platter; tent with aluminum foil. Scrape any juices and browned bits from baking sheet into a small saucepan over high. Whisk in lemon juice, cornstarch, and 1⁄4 cup of the stock. Bring to a boil, whisking constantly, until thickened, 2 minutes. Remove from heat; add butter and 2 tablespoons of the parsley. Whisk until butter melts.
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