4 chicken breast fillets
2 garlic cloves, crushed
2 spring onions (scallions), white part only, finely chopped
2 tablespoons chopped coriander (cilantro) leaves
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon hot paprika
½ teaspoon chilli powder
200 g (7 oz) couscous
4 tablespoons olive oil
4 tablespoons lemon juice
55 g (2 oz/¼ cup) pitted green olives, finely chopped
45 g (1½ oz/½ cup) toasted flaked almonds
85 g (3 oz/⅔ cup) sultanas
4 tablespoons chopped flat-leaf (Italian) parsley
3 tablespoons chopped coriander (cilantro) leaves
1. Cut three slashes across the top of each chicken breast no more than 1 cm (½ inch) deep and put them in a shallow dish. Combine all the chermoula ingredients and pour over the chicken, turning the breasts over to ensure they are evenly coated. Leave to marinate in the refrigerator for at least 1 hour and up to 24 hours.
2. To make the couscous, put 250 ml (9 fl oz/1 cup) of water in a large saucepan with 2 tablespoons of oil and ½ teaspoon of salt. Bring to the boil, then add the couscous. Remove from the heat, cover and leave for about 3 minutes, or until it starts to swell. Return the saucepan to a very low heat for 3 minutes while fluffing up the grains with a fork. Transfer to a bowl and leave to cool for 5 minutes. Stir in the remaining ingredients and season well with salt and pepper.
3. Remove the chicken breasts from the chermoula, allowing any excess to drip off. Line a bamboo steamer with baking paper and punch with holes. Arrange the chicken on top in a single layer. Sit the steamer over a wok of simmering water, making sure the bottom of the steamer doesn’t touch the water, and steam, covered, for 15 minutes, or until the chicken is cooked through. Serve the chicken with the couscous.
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