Moroccan chicken couscous with dates
Moroccan chicken couscous with dates is a dairy free recipe with 4 servings. For $2.81 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 512 calories, 35g of protein, and 20g of fat. It works well as an affordable main course. This recipe is liked by 285 foodies and cooks. Head to the store and pick up parsley, dates, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by BBC Good Food. Overall, this recipe earns a spectacular spoonacular score of 94%. Braised Chicken with Dates and Moroccan Spices, Moroccan Braised Chicken with Dates and Vegetables, and Crockpot Moroccan Chicken with Chickpeas, Dates and Raisins are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
50g flaked almonds
350ml chicken stock
140g wholewheat couscous
6 large dates, pitted and chopped (Medjool are nice)
4 garlic cloves, sliced
1 tsp ground cinnamon
1 tsp ground cumin
zest 2 lemons, juice of 1
2 tbsp olive oil
2 onions, sliced
small bunch parsley, chopped
500g skinless chicken thighs
Equipment:
oven
frying pan
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4. Heat 1 tbsp of the oil in alarge frying pan over a high heat.Season the chicken, then cook for10 mins or until browned on bothsides. Remove and put in a largebaking dish with the dry couscous.Heat the remaining oil in thepan, add the onions and garlic, andcook for 5 mins until softened. Addthe zest and juice of 1 lemon alongwith the stock, cumin, cinnamonand dates, then bring to the boil.Pour the date mixture over thechicken and couscous, sprinkleover the almonds, cover withfoil and bake for 20 mins. Servesprinkled with the remainingzest and parsley.
Step by step:
1. Heat oven to 180C/160C fan/gas
2. Heat 1 tbsp of the oil in alarge frying pan over a high heat.Season the chicken, then cook for10 mins or until browned on bothsides.
3. Remove and put in a largebaking dish with the dry couscous.
4. Heat the remaining oil in thepan, add the onions and garlic, andcook for 5 mins until softened.
5. Addthe zest and juice of 1 lemon alongwith the stock, cumin, cinnamonand dates, then bring to the boil.
6. Pour the date mixture over thechicken and couscous, sprinkleover the almonds, cover withfoil and bake for 20 mins.
7. Servesprinkled with the remainingzest and parsley.
Nutrition Information:
