Cumin Chicken with Chickpeas and Couscous

    40 minutes

    Chicken is pan-fried with onion, garlic, cumin, coriander and cinnamon then simmered with tomatoes and chickpeas and served over couscous.

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    Serves: 4 

    • 500g skinless chicken breast fillets
    • 1 tablespoon olive oil
    • 1 large onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 cinnamon stick
    • 2 large zucchini, halved lengthways and sliced
    • 1 tin (400g) chopped tomatoes
    • 200ml vegetable stock
    • 250g sugar snap peas
    • 1 tin (400g) chickpeas, drained and rinsed
    • For the couscous
    • 1 1/4 cups (230g) couscous
    • 400ml boiling water
    • 1 tablespoon olive oil
    • 1/2 tablespoon margarine
    • pepper to taste
    • chopped fresh coriander leaves to garnish

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cut the chicken on the diagonal into strips about 1cm thick. Heat the oil in a wok or heavy frying pan. Add the chicken strips, onion and garlic, then cook over a medium–high heat, stirring constantly, for about 2 minutes or until the chicken turns white with golden brown flecks.
    2. Reduce the heat to low and add the ground cumin and coriander and cinnamon stick. Cook, stirring constantly, for 1 minute. Add the zucchini and stir well, then add the tomatoes and stock. Cook for 5 minutes, stirring occasionally.
    3. Meanwhile, put the couscous in a saucepan (off the heat) and pour over the boiling water. Add the oil. Stir well, then cover and leave to soak for 5 minutes.
    4. Add the sugar snap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
    5. Stir the spread into the couscous and cook over a medium heat for 3 minutes, fluffing up with a fork to separate the grains. Season with pepper. Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.

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