Moroccan Chicken

2 Person - Moroccan Chicken

Ingredients

 

o   250g

Chicken Breast

o   1/2

Broccoli

o   1/2

Onion

o   2

Garlic cloves

o   1/2

Moroccan spice

o   150g

Couscous*

o   1 Tablespoons

Chicken Stock Powder

o   60g

Mushrooms

 

 

Pantry Staples

 

o   1 Tablespoon

Oil

o   1/4 cup

Water

o   1/2 teaspoon

 

o   200 ml

Sugar

 

Water

 

Salt + Pepper

 

Method

1.     Dice the chicken breast into 2cm chunks. Coat in oil. Mix the moroccan spice mix and sugar, toss through the chicken and set aside

2.     Dice the onion and garlic. Quarter the mushrooms. Cut the broccoli into florets.

3.     On a medium heat, fry onions, garlic and mushrooms in oil for 2-3 minutes.

4.     Add the chicken and brown on all sides for 5 minutes. Add the broccoli, and first measure of water and cook for a further 3 - 4 minutes.

5.     For couscous, in a small saucepan, bring the second measure of water and stock to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork

 

*Gluten Free Ingredients

Quinoa instead of couscous

4 Person - Moroccan Chicken

Ingredients

 

o   500g

Chicken Breast

o   1

Broccoli

o   1

Onion

o   3

Garlic cloves

o   1

Moroccan spice

o   300g

Couscous*

o   2 Tablespoons

Chicken Stock Powder

o   120g

Mushrooms

 

 

Pantry Staples

 

o   2 Tablespoons

Oil

o   1/3 Cup

Water

o   1 teaspoon

 

o   450 ml

Sugar

 

Water

 

Salt + Pepper

 

Method

1.     Dice the chicken breast into 2cm chunks. Coat in oil. Mix the moroccan spice mix and sugar, toss through the chicken and set aside

2.     Dice the onion and garlic. Quarter the mushrooms. Cut the broccoli into florets.

3.     On a medium heat, fry onions, garlic and mushrooms in oil for 2-3 minutes.

4.     Add the chicken and brown on all sides for 5 minutes. Add the broccoli, and first measure of water and cook for a further 3 - 4 minutes.

5.     For couscous, in a small saucepan, bring the second measure of water and stock to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork

 

*Gluten Free Ingredients

Quinoa instead of couscous

 

6 Person - Moroccan Chicken

Ingredients

 

o   750g

Chicken Breast

o   2

Broccoli

o   2

Onion

o   4

Garlic cloves

o   1

Moroccan spice

o   450g

Couscous*

o   3 Tablespoons

Chicken Stock Powder

o   180g

Mushrooms

 

 

Pantry Staples

 

o   2 Tablespoons

Oil

o   1/2 Cup

Water

o   2 teaspoons

 

o   630 ml

Sugar

 

Water

 

Salt + Pepper

 

Method

1.     Dice the chicken breast into 2cm chunks. Coat in oil. Mix the moroccan spice mix and sugar, toss through the chicken and set aside

2.     Dice the onion and garlic. Quarter the mushrooms. Cut the broccoli into florets.

3.     On a medium heat, fry onions, garlic and mushrooms in oil for 2-3 minutes.

4.     Add the chicken and brown on all sides for 5 minutes. Add the broccoli, and first measure of water and cook for a further 3 - 4 minutes.

5.     For couscous, in a small saucepan, bring the second measure of water and stock to a boil. Stir in couscous. Cover and remove from the heat; let stand until water is absorbed, 5-10 minutes. Fluff with a fork

 

*Gluten Free Ingredients

Quinoa instead of couscous