Moroccan Chicken One Pan

This is another one of my throw everything in one pan specialities. When i started making this meal I was following one recipe but half way through I switched to another. The end result was a very tasty concoction of my own making. Normally when I make couscous I put it in a bowl, pour boiling water over and leave it to soak for 10 minutes or so. This way is better in my opinion as it creates less washing up and the couscous takes on all the flavourings in the pan making it taste way nicer. Couscous can be a little bland if you aren’t careful but is a great low-carbohydrate substitution for pasta or rice if you are trying to cut down, or like me, just want a bit more variety in your diet.

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Moroccan Chicken One Pan
Moroccan Chicken One Pan
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Moroccan Chicken One Pan
Instructions
To Prepare:
  1. Peel and slice the onion in to thin strips and thinly slice the chilli.
  2. Peel and grate the garlic and ginger.
  3. Add everything so far in to a large lidded frying pan with the olive oil.
  4. Slice the chicken breasts in to strips.
  5. Make up the chicken stock and have the tinned tomatoes and spices to hand.
To Cook:
  1. Heat the pan over a medium heat and fry the contents for a couple of minutes until it starts to sizzle.
  2. Add in the cumin, coriander and cinnamon and stir constantly for 30 seconds.
  3. Add the chicken to the pan and keep stirring regularly for another minute.
  4. Lower the heat and pour in the chicken stock and tomatoes. Cover the pan and leave to simmer while you prepare everything else.
  5. Cut the tops off the green beans and slice in to thirds, Quarter the dried apricots and weigh out the couscous.
  6. Add these to the pan, return the lid and leave for 10 minutes.
  7. If using the pine nuts, toast them in a small dry frying pan over a high heat until they start to release their smell. It should take approx 5 minutes.
  8. Before serving give the pan a good mix to break up the couscous and then sprinkle over the pine nuts to finish.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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