Ingredients
- 1 kilogram boneless skinless chicken breast (fillets, trimmed and cut into 5cm pieces)
- 2 tablespoons Moroccan spice blend
- 1 red onion (large onion, cut into 1cm slices)
- 700 grams carrots ( baby carrots, washed and trimmed 2 bunches)
- 1 1/2 cups chicken stock
- 1/4 cup white vinegar
- 2 tablespoons honey
- 250 grams dry couscous (pearl)
- 100 grams baby spinach leaves
How to Make
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Step 1: Toss chicken with seasoning in a large bowl.
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Step 2: Heat an oiled, large, deep frying pan over a medium heat and add chicken in two batches and cook, turning occasionally for about 4 minutes, or until browned all over and remove from pan.
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Step 3: Add onion and carrots to the same hot pan and cook, stirring occasionally, for about 3 minutes, or until onion is soft.
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Step 4: Stir in stock, vinegar and honey and bring to a boil and stir in couscous and then arrange chicken over top and cover with lid and gently boil for about 8 to 10 minutes, or until couscous is tender and chicken is cooked through.
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Step 5: Add spinach and cover pan and cook for a further 2 minutes, or until spinach is just wilted and stir into chicken mixture.
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Step 6: Remove from heat and serve.
We hope you enjoy this recipe!
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