Moroccan Chicken with Lemon Couscous
Over a year ago
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Ingredients
- 1 lemon zest and juice
- 1 tsp olive oil
- 1 tbsp clear honey
- 4 skinless, boneless chciken breasts, sliced into large strips
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 400g can chopped tomatoes
- 150ml/¼ pt chicken stock
- 200g/7oz fine green beans, trimmed
Accompaniment
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Description
This recipe is quick and easy - ready in about 30 mins. A tasty meal.
Method
-
1
1. Put the couscous, half the lemon zest and half the juice
in a medium bowl and pour over 400ml boiling water. Cover
with some clingfilm and leave to soak whilst you cook the
chicken.
2. Heat oil in a large non stick frying pan, drizzle the
honey and some seasoning over the chicken and fry over a
medium heat for 5 to 6 minutes until golden.
3. Mix in the spices, followed by the tomatoes, stock,
beans and remaining lemon zest and juice. Bring to the
boil and simmer, uncoverd, for about 8 to 10 minutes or
until the beans are tender. Fork through the couscous to
fluff it up, then serve with the chicken.
4. Enjoy!
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