Moroccan Chicken With Minted Yoghurt: A super flavourful and healthy dish which is easy to prepare
Preheat the oven to 180 degrees celsius. Prepare a baking tray by lining with baking paper. Put aside.
Cut the chicken into slices and season with moroccan seasoning. Place aside.
Cut off the heads from the cauliflower and place in a seperate bowl. Add the turmeric, paprika and salt, as well as a dash of olive oil. Mix together to coat the the cauliflower in the seasoning. Place evenly on oven tray and bake for 15-20 mins until soft.
Add the chicken stock to a large pot and bring to the boil. Turn the heat down and add the couscous, stirring frequently to avoid sticking to the bottom.
In a frying pan, coated with a dash of olive oil, bring to a medium heat. Add the chicken, cooking each side for approximately 4 minutes until cooked through.
Meanwhile, quickly defrost the peas by covering a bowl with cling wrap and zapping in the microwave with a dash of water for 5 minutes.
Add peas, chicken and cranberries to the couscous. Remove cauliflower from the oven and add to the mix.
Chop the mint leaves finely and add to yoghurt. Serve on top of the Moroccan couscous.
Serving Size 1
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat the oven to 180 degrees celsius. Prepare a baking tray by lining with baking paper. Put aside.
Cut the chicken into slices and season with moroccan seasoning. Place aside.
Cut off the heads from the cauliflower and place in a seperate bowl. Add the turmeric, paprika and salt, as well as a dash of olive oil. Mix together to coat the the cauliflower in the seasoning. Place evenly on oven tray and bake for 15-20 mins until soft.
Add the chicken stock to a large pot and bring to the boil. Turn the heat down and add the couscous, stirring frequently to avoid sticking to the bottom.
In a frying pan, coated with a dash of olive oil, bring to a medium heat. Add the chicken, cooking each side for approximately 4 minutes until cooked through.
Meanwhile, quickly defrost the peas by covering a bowl with cling wrap and zapping in the microwave with a dash of water for 5 minutes.
Add peas, chicken and cranberries to the couscous. Remove cauliflower from the oven and add to the mix.
Chop the mint leaves finely and add to yoghurt. Serve on top of the Moroccan couscous.
