Chargrilled Moroccan Spiced Chicken with Moroccan Medley Couscous
Tasty and aromatic spiced chicken breasts served with our Moroccan Medley Couscous for an easy meal that’s perfect for a weeknight dinner for two. Add a side of tenderstem or a green salad if you like. The chicken can also be cooked in an air fryer.
Method
Put the chicken breasts on a board, cover with baking paper/cling film. Bash until they are of even thickness of approx. 1-2cm. Place in a shallow dish along with the oil, lemon juice and zest and spices. Season with salt and pepper and toss to coat well. Cover and chill to marinate for 1-2 hours if you have the time. Bring back up to room temperature before cooking.
Heat a ridged chargrill pan over a medium-high heat and cook the chicken for 4-6 minutes on each side, or until cooked through, depending on the thickness of your chicken
Meanwhile prepare the couscous according to the packet instructions. Fluff with a fork. Stir through the fresh herbs and almonds.
Serve the chicken with the couscous on the side and with a dollop of Greek yoghurt.
Ingredients
- 2 skinless chicken breasts
- 2 tbsp olive oil
- juice and zest of ½ lemon
- 2 cloves of garlic, minced
- 3cm root ginger, grated or ½ tsp ground
- 1 tsp sweet paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 x packet of Ainsley Moroccan Medley Couscous
- 1 tbsp fresh coriander, chopped
- 4-6 mint leaves, shredded
- 1 tbsp flaked almonds, toasted (optional)
- Greek yoghurt, for serving (optional)