Moroccan style Chicken with aromatic spices and Tomato sauce
Ingredients:
- 4 skinless Chicken breast fillets/ roughly 150 g each
- 1 1/2 tsp Black Peppercorn
- 1 tbsp Coriander seeds
- 1 1/2 tsp Olive oil
- 2 cloves Garlic, crushed
- Salt
Chermoula:
- 3 ripe Tomatoes, peeled and diced
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Paprika
- A pinch of hot Chilli powder
- 1 clove Garlic, crushed
- 1 Lime, juice only
- 15 g fresh Coriander
- 20 g flat Parsley, chopped
- Sea salt and ground Pepper
Herby Couscous:
- 225 g Couscous
- 2 Shallots, finely chopped
- 15 g fresh Coriander
- 20 g flat Parsley
- Salt and Pepper
- 425 ml Chicken stock
Method:
- Bash each piece of Chicken between two cling films with a rolling pin until fthey are about 5 mm thick.
- Crush Coriander and Peppercorn seeds in pestle and mortar then brush escallops with a little oil and cover with crushed Garlic and spices. cover the chicken with cling film and leave to chill for at least 3 hours.
- To make Chermoula; Dry roast Cumin and Coriander seeds in a frying pan until their aroma comes out. Crush the smoked spices into a fine powder, then mix with Paprika, Chilli, Garlic and Lime juice until a paste is formed.
- Add the Herbs and Tomatoes to your paste and set aside.
- To make herby Couscous: Bring the chicken stock to boil in a saucepan, add Shallots and Couscous, return to the boil and stir once. Remove the pan from heat, cover and leave for 5 minutes.Fluf up the couscous with a fork, then add the herbs and seasoning.
- You can chargrill or pan fry the escallops, they take 60-90 sec on each side, cook until opaque.
- Serve the Chicken on top of Couscous and cover with Chermoula sauce.
Tip:
- Use dry Coriander and Parsley from the cupboard if you don't have the fresh stuff.
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