Moroccan chicken with lemon couscous recipe
Fragrant, delicate chicken with fiery lemon couscous makes a solid Moroccan dinner in minutes
Prep: 10 mins
Cook: 20 mins
Serves 4
Simple
Prep: 10 mins
Cook: 20 mins
Serves 4
Simple
Fixings
250g couscous
pizzazz and juice 1 lemon
1 tsp olive oil
1 tbsp clear nectar
4 skinless, boneless chicken bosoms, cut into vast strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can slashed tomatoes
150ml chicken stock
200g fine green beans, trimmed
pizzazz and juice 1 lemon
1 tsp olive oil
1 tbsp clear nectar
4 skinless, boneless chicken bosoms, cut into vast strips
1 tsp ground cinnamon
1 tsp ground cumin
400g can slashed tomatoes
150ml chicken stock
200g fine green beans, trimmed
Technique
Put the couscous, a large portion of the lemon pizzazz and a large portion of the juice in a medium bowl and pour more than 400ml bubbling water. Cover with stick film and leave to splash while you cook the chicken.
Warmth oil in a substantial non-stick griddle, sprinkle nectar and some flavoring over the chicken and sear over a medium warmth for 5-6 mins, until brilliant.
Blend in the flavors, trailed by the tomatoes, stock, beans and remaining lemon pizzazz and juice. Convey to the bubble and stew, revealed, for 8-10 mins or until the point that the beans are delicate. Fork through the couscous to lighten it up, at that point present with the chicken.
Warmth oil in a substantial non-stick griddle, sprinkle nectar and some flavoring over the chicken and sear over a medium warmth for 5-6 mins, until brilliant.
Blend in the flavors, trailed by the tomatoes, stock, beans and remaining lemon pizzazz and juice. Convey to the bubble and stew, revealed, for 8-10 mins or until the point that the beans are delicate. Fork through the couscous to lighten it up, at that point present with the chicken.
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