Moroccan Chicken and Purple Sprouting Broccoli Cous Cous

John Gregory-Smith ON Mar 15, 2010 AT 2:41 pm

Moroccan Chicken and Purple Sprouting Broccoli Cous Cous

My Moroccan chicken is one of my favourite dishes; its really easy to make and packed full of all the vibrant flavours of Morocco. Serve the chicken and cous cous up with pita and humus to start and you won’t be disappointed.

Serves: 4 

For the Cous Cous
• 150g Purple Sprouting Broccoli, roughly chopped
• 4 chicken thighs, sliced
• 50g toasted almonds
• 150g cous cous
• Handful of mint, roughly chopped
• 2 tablespoons olive oil
• Juice of a lemon 

For the Spice Paste
• 1 clove garlic
• 1 red chilli
• 1 inch Ginger
• Large bunch of mint
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Juice of a lemon
• 2 tablespoons olive oil 

1. Prepare the Chicken
In a blender or pestle and mortar combine all the ingredients for the spice paste and blend until smooth. Marinade the chicken in the spice paste for 30 minutes. Heat a griddle pan and griddle the chicken for 5-6 minutes each side until golden and cooked through 

2. Cook the Broccoli
Cook the broccoli in a pan of boiling water for 3-4 minutes, until just tender. Drain and refresh in cold water 

3. Soak the Cous Cous
Place the cuscus in a bowl and pour over 250ml of warm water. Cover with Cling film and leave for 10 minutes. Fluff with a fork 

4. Mix the Salad
In a large bowl mix the cous cous, chicken, broccoli, almonds, mint, lemon juice and olive with a large pinch of salt and pepper. Serve immediately 

Tip: To make this dish for lots of people the chicken can be marinated and the cous cous can be soaked the night before 

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