Moroccan chicken with couscous recipe
This chicken dish is great with couscous. This dish is great for the whole family to share; just make sure that the chicken is chopped smaller for toddlers than for the adults.
This recipe requires four hours marinating time in addition to prep. Makes enough for eight children or three to four adult portions.
Ingredients
- 2 onions, peeled and chopped
- 1 garlic clove, peeled and chopped
- 1 tbsp chopped fresh coriander
- 0.5 tsp ground coriander
- 0.5 tsp ground cumin
- 1 pinch powdered turmeric
- 2 lemons, juice only
- 1 tbsp olive oil
- 2 skinless, boneless chicken breasts
- 1 tbsp sunflower oil
- 1 carrot, peeled and chopped
- 250 ml low-sodium chicken stock
- 3 dried apricots, finely chopped
- 1 tsp honey
Details
- Cuisine: Moroccan
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 30 mins
- Serves: 8
Step-by-step
- To make the marinade, place half the onion, the garlic, herbs and spices, half the lemon juice, and the olive oil to a food processor. Blend to a purée.
- Chop the chicken and add to the marinade. Mix well. Marinate for 4 hours or overnight, making sure that the chicken is covered.
- To cook, heat the oil in a nonstick skillet. Add the chicken with the marinade, and cook over medium heat, stirring, to brown the chicken. Add the carrot and the remaining onion to the skillet, along with enough chicken stock to cover the ingredients.
- Add the apricots with the honey and remaining lemon juice to the skillet. Bring to a simmer. Cook for 20–30 minutes, uncovered, until the chicken is cooked and the vegetables are soft. Serve.
- Store in the refrigerator for up to 2 days. Freeze extra portions in sealable containers, label, and use within 1 month. To use from frozen, carefully defrost. Heat through fully before serving.
From 500 Baby and Toddler Foods by Beverley Glock published by Quintet Publishing Ltd, signed copies available from beverleyglock.com
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