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Moroccan spiced Chicken with Sumac and Date Couscous cuisine is really a dish that’s classified as an easy task to make. through the use of products which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Moroccan spiced Chicken with Sumac and Date Couscous dishes you make.

Alright, don’t linger, let’s course of action this moroccan spiced chicken with sumac and date couscous formula with 23 elements which are surely easy to acquire, and we have to process them at the very least through 8 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients requirements Moroccan spiced Chicken with Sumac and Date Couscous:

1. Require 4 for chicken breasts, thickly sliced across the grain of the meat
2. Provide 1 tsp ground Cinnamon
3. Provide 2 tsp for ground Cumin
4. Require 1/2 tsp for Chilli flakes, or equivalent
5. Provide 2 tbsp Garlic oil or 2 Garlic cloves crushed and 2 tbsp vegetable oil
6. Prepare 1 tsp Sumac (optional)
7. Prepare 1 tsp for Harissa (optional)
8. Give 1 tbsp - Honey, warmed until runny
9. Need 1 tbsp - Lemon juice
10. Make ready 1 tin chopped tomatoes
11. Get 1/2 pt for hot stock
12. Require Half for a pack of green Beans, cut into pieces
13. You need - Vegetable oil
14. You need 4 handfuls couscous
15. Get - Rind and juice of 1 lemon
16. Make ready 1 handful - chopped dates (optional) Raisins or Sultanas also work well
17. You need 1 tsp Sumac (optional)
18. Get 1/2 tsp Chilli flakes or similar equivalent
19. Get 1 tsp - Dried parsley
20. Give 1 tbsp Olive oil
21. Provide - Salt, Pepper
22. Make ready of Fresh Parsley, chopped
23. You need of Toasted Almond flakes (optional, we don’t use these due to a nut allergy in the family)

Moroccan spiced Chicken with Sumac and Date Couscous making:

1. Mix the cumin, cinnamon, sumac, harissa, garlic oil or garlic and oil, lemon juice, honey and chilli flakes together in a bowl. Place chicken into the spice mix and coat each piece thoroughly. Put aside to marinate.
2. Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. Add couscous and mix together. Pour boiling water over the couscous until it is about half a centimetre above the level of the couscous. Stir with a fork and set aside in a warm place to swell.
3. Heat a large frying pan and add some vegetable oil to lightly coat the surface. Add the pieces of marinated chicken and cook without moving the pieces for a few minutes until well browned, almost charred. Turn over and repeat the process. Cook in batches to avoid overcrowding which will cause the chicken to boil and become tough and pallid. It’s also very important NOT to move meat around when cooking otherwise it won’t brown properly.
4. Once the chicken is all cooked, return it all to the pan and add the hot stock and stir to de-glaze the pan, followed by the tomatoes. Stir and bring to a simmer.
5. Lightly boil the beans in salted water in a separate pan until all dente.
6. Add the beans to the chicken and stir. Cook for 20 minutes on a low / medium heat to reduce the sauce. Check flavour and season.
7. Zap the couscous in the microwave for 1 minute if it’s got too cool.
8. Serve the chicken and couscous along with a sprinkling of chopped Parsley. A few toasted Almond flakes makes a good addition if you have them. We always have some extra green veg with ours for added nutrients.

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