Simple Way to Make Perfect Moroccan spiced Chicken with Sumac and Date Couscous

Hey everyone, it is Ramsay, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, moroccan spiced chicken with sumac and date couscous. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Moroccan spiced Chicken with Sumac and Date Couscous is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Moroccan spiced Chicken with Sumac and Date Couscous is something which I have loved my whole life. They’re nice and they look fantastic.

Place chicken into the spice mix and coat each piece thoroughly. Put the lemon rind, juice, olive oil, cumin, sumac, dates or dried fruit, chilli flakes and dried parsley into a pudding bowl. The one pan dinner fad maybe came and went but it's still totally my thing! This One Pan Moroccan Chicken and Couscous is one of my favorite one pan dinners to date!

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

The ingredients needed to make Moroccan spiced Chicken with Sumac and Date Couscous:

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

I don't have a skillet that can go in the oven so I switched the dish to a jelly roll pan covered in foil. 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. Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken.

Instructions 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.

I like to think of this Baked Moroccan Chicken Thighs recipe as more of a recipe hack than my own unique creation. Carefully arrange chicken in a single layer on hot sheet, and arrange lemon wedges around chicken. Season with salt and pepper, and serve with pan juices and roasted lemon wedges on the side. Moroccan-Spiced Chicken with Dates and Aubergines is a guest recipe by Diana Henry so we are not able to answer questions regarding this recipe. Put the rice into a sieve and wash it in running water until the water runs clear.

So that is going to wrap this up for this special food moroccan spiced chicken with sumac and date couscous recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!