Moroccan Chicken with Couscous

Moroccan Chicken with Couscous

Serves 2

10pp per serving/1pp on F&H

Frylight/2 tsps healthy oil when on F&H

1 tbsp Clear Honey (1pp)

2 Chicken Breasts, sliced or diced (8pp)

1 tsp Ground Cinnamon

1tsp Ground Cumin

1tsp Moroccan Seasoning

1 Tin Tomatoes

120ml Chicken Stock (I usually use Knorr Stock Pot) (1pp)

1 Pepper

Mange-tout

Baby Corn

Ainsley Harriott Roasted Vegetable Style Couscous/Wholemeal couscous on F&H (10pp)

Spray a large non-stick frying pan with Frylight.

Place chicken into the frying pan and drizzle with the honey, cook over a medium heat for 5-6 minutes until golden. Be careful that the honey doesnt start to catch/burn on the bottom of the pan.

Add the spices, followed by the tomatoes, stock, pepper and mange tout.

Bring to the boil and simmer, uncovered, for 8-10 minutes until the liquid is reduced.

While this is simmering, make up couscous according to instructions. When couscous is ready fork through to fluff it up, and then serve with the chicken on top.