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Moroccan Chicken

Moroccan Chicken

with Citrus Couscous and Green Beans (5 MEAL)

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Taking the warming Arabic flavours of cinnamon and cumin and mixing them with lemon zest and apricot, this dish is as healthy as it is tasty. With tomatoes and beans you’ll also be getting 2 of your 5 a day, so it’s a perfect nutritional boost for a day in the desert, or a night with your feet up.

Tags:Lactose Free
Allergens:SulphitesGluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 grams

Green Beans

3 unit(s)

Chicken Thigh

3 unit(s)

Dried Apricots

(ContainsSulphites)

½ unit(s)

Lemon

½ cup(s)

Couscous

(ContainsGluten)

1 pot(s)

Chicken Stock

1 tbsp

Honey

½ tsp

Ground Cinnamon

½ tsp

Cumin

unit(s)

Organic Tomatoes

Not included in your delivery

unit(s)

Salt

Pepper

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2280 kJ
Energy (kcal)545 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate95 g
of which sugars0.0 g
Protein35 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Zester
Bowl
Pan
Fork
Plate
Instructionsarrow up iconarrow up icon
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1

First off, boil 250ml of water for your couscous. Cut the very tops and bottoms from your green beans (aka ‘top and tail’ them) and then cut each chicken thigh into equal sized strips. Lastly, chop up your apricots into tiny pieces.

2

Next up, zest a ¼ of a tsp of lemon zest and squeeze out the juice of half a lemon into a bowl. Tip: When you zest the lemon use a fine grater (or preferably a ‘zester’) and don’t zest down to the bitter white part. Tip: To juice the lemon simply cut it in half, stick a fork inside and squeeeeeze.

3

Put your couscous in a bowl and pour in the 250ml of boiling water together with half the stock pot, half the lemon juice, half the lemon zest and a ¼ tsp of salt. Cover the bowl immediately with a lid (or some clingfilm) and leave it to soak for at least 10 minutes.

4

Heat 1 tbsp of olive oil in a nonstick pan on medium heat. Cook the chicken thighs with a pinch of salt for around 4 mins, until they’re browned off. Next, add the honey for a minute. If you only have a small pan, cook in batches rather than overcrowding it.

5

Add in the cinnamon, cumin, tinned tomatoes, ½ tsp of sugar (if you have some), the remaining stock pot and the remaining lemon zest and juice. Give everything a stir and then add in the beans and apricots. Cook, uncovered, on medium heat for about 8 minutes or until the beans are tender. TIp: If you don’t want the recipe to be too sweet, leave out the sugar. The apricots will already give a hint of sweetness to it.

6

Briefly consider taking part in a camel race.

7

To serve, simply fluff up your couscous with a fork and top it with your chicken mix. Yalla!