Print Options:

Moroccan Chicken With Minted Yoghurt

Prep Time15 minsCook Time20 mins

Moroccan Chicken With Minted Yoghurt: A super flavourful and healthy dish which is easy to prepare

 250 g Peal Cous Cous
 4 cups Chicken Stock
 2 tbsp Olive Oil
 600 g Chicken Breast
 3 tbsp Moroccan Seasoning
 1 Large Cauliflower Head
 1 tsp Turmeric
 ½ tsp Paprika
 ½ tsp Salt
 2 cups Frozen Peas
 1 cup Dried Cranberries
 1 tbsp Mint Leaves, Chopped
 150 g Greek Style Yoghurt
1

Preheat the oven to 180 degrees celsius. Prepare a baking tray by lining with baking paper. Put aside.

2

Cut the chicken into slices and season with moroccan seasoning. Place aside.

3

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.

4

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.

5

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.

6

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.

7

Add peas, chicken and cranberries to the couscous. Remove cauliflower from the oven and add to the mix.

8

Chop the mint leaves finely and add to yoghurt. Serve on top of the Moroccan couscous.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 782
% Daily Value *
Total Fat 14.4g23%
Total Carbohydrate 112.8g38%
Protein 46.6g94%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.