Moroccan chicken with spicy couscous
Jon Rotheram is back in the Lorraine kitchen and bring's us this week's 500 Club recipe (it's under 500 calories!) in the form of his tasty chicken and couscous, jewelled with vibrant pomegranate seeds.
Serves 4
Ingredients
4 small chicken breasts (120g each)20g basil (1 packet)2 tbsp olive oil2 tbsp olive oil200g couscous250ml boiling chicken stock1 lemon, juice and zest4 tbsp fresh mint4 tbsp fresh coriander1 red chilli, sliced1 large pomegranateHalf a jar of red peppers, slicedSea saltFresh black pepper1tsp ground cumin1tsp paprika
Method
Marinate the chicken breasts with 4 spoons of olive oil and the basil. Leave to marinate overnight.
Pan-fry the chicken breasts on a hot pan for 5 minutes on each side. Once cooked, leave aside to rest.
To make the couscous, place it in a bowl and add the sea salt, freshly ground pepper and the other spices. Pour on the boiling stock.
Cover the bowl tightly with cling film, and allow the couscous to sit in a warm place for 10 minutes.
Remove the cling film and fluff the grains with a fork and allow the couscous to cool.
Cut a pomegranate in half and scoop out the seeds with a teaspoon. Add the seeds to the cold couscous, the chilli and the red peppers and all the herbs.
To serve, place the couscous on the plate, and put the chicken breast on top with all the remaining chicken juices.
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