simon woodhouse
About Simon Woodhouse

Moroccan chicken with couscous
I love shelling broad beans when in season but frozen will do at other times of the year. The recipe is really quick to make yet develops a depth of sweet flavour as the dates soften and are incorporated with the yoghurt. Lovely served with the couscous as suggested or spooned into warmed pitta breads and deli wraps.

Ingredients (serves 4)
500g fresh broad beans in the pod or 200grms frozen broad beans
2 sweet red peppers de-seeded and roughly chopped
Splash of olive oil
Good pinch of ground turmeric
Good pinch of ground cumin seed
Good pinch of ground coriander
500g diced chicken breast
1 pack pitted dates very roughly chopped
1 tin of chick peas washed and drained
300ml Greek yoghurt
1 bunch roughly chopped coriander
Juice of one fresh lemon
1 packet of couscous

Method
1. First make the couscous according to the instructions on the packaging and leave it to stand whilst preparing the chicken recipe.

2. Shell the broad beans and throw into a hot wok or large thin frying pan with the coarsely chopped red peppers and a splash of olive oil. Stir fry for about 4 minutes allowing a little colouring to develop on some of the skins of the beans and the peppers to remain crunchy. Tip the beans and peppers onto a plate and reserve to add at the end of the recipe.

3. Return the pan to the high heat and when hot, add the diced chicken, a splash of oil, the turmeric, ground coriander and ground cumin. Stir the chicken pieces and spices to seal all sides of the chicken in the hot pan for about 5 minutes then drop in the large pieces of dates.

4. Pour in the yoghurt, add the chick peas then bring the pan to a gentle simmer for approx 4 minutes to cook the chicken through to the middle. Timings will vary depending on the size of the chicken pieces. To check that the chicken is cooked remove the largest piece and cut it in half. If further cooking is required return it to the pan for a while longer. When cooked return the broad beans and peppers to the pan and finish with the fresh coriander and a squeeze of lemon juice. Serve with the couscous prepared earlier.


Moroccan chicken with couscous