BAKED MOROCCAN CHICKEN WITH STEAMED COUSCOUS

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BAKED MOROCCAN CHICKEN WITH STEAMED COUSCOUS

Published: Tue 20 Oct 2015, 7:07 PM

Serves: 4
Ingredients
. 4 x 180 gm chicken breasts, skinned, fat removed
. 10 gm Moroccan spice mix
. 20 ml olive oil
. 200 ml water
. 100 gm couscous
. 50 gm green peas
. 50 gm corn kernels
. 100 gm sweet peppers
. 55 gm chickpeas, boiled, puréed with water
. 10 gm salt
Method
Marinate chicken breast in Moroccan spice mix and olive oil. Set aside.
Boil water, add some salt and pour into the couscous; cover and let it absorb all the water.
Make a chickpea purée by blending boiled chickpeas with water and some salt.
Boil green peas and corn together for 5 minutes and set aside.
Cut sweet peppers into triangles and grill on a hot plate with some salt and olive oil.
Now bake the chicken in a pre-heated oven for 6-7 minutes at 185°C.
Take it out from the oven and serve hot with couscous, grilled peppers, chickpea purée and boiled corn and peas.

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