Moroccan spiced Chicken with Sumac and Date Couscous
Moroccan spiced Chicken with Sumac and Date Couscous

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, moroccan spiced chicken with sumac and date couscous. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Moroccan spiced Chicken with Sumac and Date Couscous is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Moroccan spiced Chicken with Sumac and Date Couscous is something that I have loved my whole life.

Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!. Spiced chicken with couscous and plum salad. delicious.com.au. It uses couscous, raisin, plum, cinnamon, olive oil, chicken breast, tomato, chicken broth, sumac, parsley. date, sesame seed .

To get started with this recipe, we must first prepare a few components. You can cook moroccan spiced chicken with sumac and date couscous using 23 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Moroccan spiced Chicken with Sumac and Date Couscous:
  1. Make ready 4 chicken breasts, thickly sliced across the grain of the meat
  2. Make ready 1 tsp ground Cinnamon
  3. Make ready 2 tsp ground Cumin
  4. Take 1/2 tsp Chilli flakes, or equivalent
  5. Take 2 tbsp Garlic oil or 2 Garlic cloves crushed and 2 tbsp vegetable oil
  6. Get 1 tsp Sumac (optional)
  7. Make ready 1 tsp Harissa (optional)
  8. Take 1 tbsp Honey, warmed until runny
  9. Get 1 tbsp Lemon juice
  10. Get 1 tin chopped tomatoes
  11. Make ready 1/2 pt hot stock
  12. Take Half a pack of green Beans, cut into pieces
  13. Make ready Vegetable oil
  14. Prepare 4 handfuls couscous
  15. Get Rind and juice of 1 lemon
  16. Take 1 handful chopped dates (optional) Raisins or Sultanas also work well
  17. Get 1 tsp Sumac (optional)
  18. Take 1/2 tsp Chilli flakes or similar equivalent
  19. Get 1 tsp Dried parsley
  20. Prepare 1 tbsp Olive oil
  21. Make ready Salt, Pepper
  22. Take Fresh Parsley, chopped
  23. Prepare Toasted Almond flakes (optional, we don’t use these due to a nut allergy in the family)

These sumac spiced lamb kebabs with couscous are great on the barbecue or just as tasty on the grill if the weather doesn't permit so you can enjoy them year-round! Moroccan Spiced Chicken with Tomatoes, Saffron and Apricots. Baked Moroccan Chicken Thighs is an easy, flavorful, shake 'n' bake weeknight meal featuring the Moroccan & Mediterranean spices ras el hanout and sumac. I like to think of this Baked Moroccan Chicken Thighs recipe as more of a recipe hack than my own unique creation.

Steps to make Moroccan spiced Chicken with Sumac and Date Couscous:
  1. Mix the cumin, cinnamon, sumac, harissa, garlic oil or garlic and oil, lemon juice, honey and chilli flakes together in a bowl. Place chicken into the spice mix and coat each piece thoroughly. Put aside to marinate.
  2. Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. Add couscous and mix together. Pour boiling water over the couscous until it is about half a centimetre above the level of the couscous. Stir with a fork and set aside in a warm place to swell.
  3. Heat a large frying pan and add some vegetable oil to lightly coat the surface. Add the pieces of marinated chicken and cook without moving the pieces for a few minutes until well browned, almost charred. Turn over and repeat the process. Cook in batches to avoid overcrowding which will cause the chicken to boil and become tough and pallid. It’s also very important NOT to move meat around when cooking otherwise it won’t brown properly.
  4. Once the chicken is all cooked, return it all to the pan and add the hot stock and stir to de-glaze the pan, followed by the tomatoes. Stir and bring to a simmer.
  5. Lightly boil the beans in salted water in a separate pan until all dente.
  6. Add the beans to the chicken and stir. Cook for 20 minutes on a low / medium heat to reduce the sauce. Check flavour and season.
  7. Zap the couscous in the microwave for 1 minute if it’s got too cool.
  8. Serve the chicken and couscous along with a sprinkling of chopped Parsley. A few toasted Almond flakes makes a good addition if you have them. We always have some extra green veg with ours for added nutrients.

Wherever you'd use lemon, try substituting sumac. Tweaked a bit from Cook's Illustrated, this is my favorite chicken tagine, the traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's festive and company-worthy yet also easy enough to throw together on a not-too-busy weeknight. The word tagine refers to the shallow clay vessel with a cone-shaped lid that the dish is traditionally. Come rain or shine, serve up this sumac-marinated spatchcocked bird, that can be barbecued or oven cooked, with a sweet, fruity accompaniment.

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