Moroccan spiced Chicken with Sumac and Date Couscous
Moroccan spiced Chicken with Sumac and Date Couscous

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, moroccan spiced chicken with sumac and date couscous. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!. Spiced chicken with couscous and plum salad. delicious.com.au. It uses couscous, raisin, plum, cinnamon, olive oil, chicken breast, tomato, chicken broth, sumac, parsley. date, sesame seed .

To get started with this particular recipe, we have to prepare a few components. You can have moroccan spiced chicken with sumac and date couscous using 23 ingredients and 8 steps. Here is how you can achieve it.

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

Arrange chicken on large rimmed baking sheet; spray with cooking spray. Sprinkle with mixture of cumin, cardamom, cinnamon, salt, and pepper. Create the spice blend: Combine all the Moroccan spice blend ingredients together. Brown the chicken: In a large Dutch Oven or an oven safe pot, heat the olive oil over medium-high heat.

Steps to make Moroccan spiced Chicken with Sumac and Date Couscous:
  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.

Remove and put in a large baking dish with the dry couscous. Steamed is better, but takes longer. Having bought Ras el Hanout specifcally because I didn't know what it was or what to use it for, once I realised it was a Moroccan spice mix it naturally had to be tried with couscous and dried fruits. I could add tomatoes, garlic, lemon etc but I don't want to mask the blend of sesame seed oil and spice mix. Wherever you'd use lemon, try substituting sumac.

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