Moroccan Tomato Chicken With Couscous
Created by ImPat on November 9, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #15738
Ingredients
- 800 grams skinless chicken legs (fresh)
- 1 tablespoon spice mix (Moroccan mixed spice)
- 1 tablespoon oil (vegetable oil or olive oil)
- 1 brown onion (finely chopped, large onion)
- 1 tomato (finely chopped, large tomato)
- 1 zucchini (finely chopped, large zucchini)
- 1 cup couscous (dry)
- 1 teaspoon chicken stock powder
- 2 tablespoons chopped parsley (chopped, fresh. flat-leaf)
- 1 teaspoon lemon zest (finely grated)
How to Make
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Step 1: Toss chicken in spice mix.
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Step 2: Heat oil in a large frying pan over moderate heat and add chicken and cook, turning for 3 minutes or until browned all over.
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Step 3: Remove from pan and add onion to pan and cook and stir for 3 minutes or until soft and then add tomato and 1 cup boiling water and mix well.
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Step 4: Add chicken and bring to a simmer, cover, cook stirring occasionally for 15 minutes.
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Step 5: Add zucchini and cook for 5 minutes or until chicken is cooked.
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Step 6: Meanwhile place couscous and stock powder in a medium heatproof bowl and stir in 1 cup boiling water, cover with plastic food wrap, set aside for 5 to 10 minutes or until liquid is absorbed and then using a fork, fluff and separate grains.
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Step 7: Combine parsley and zest in a small bowl and then add half the parsley mix to the couscous and toss to combine.
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Step 8: Spoon chicken and sauce over couscous and serve sprinkled with remaining parsley mix.
Nutritional Facts
- Serving Size: 1 (348.2 g)
- Calories 409.6
- Total Fat - 8.2 g
- Saturated Fat - 1.7 g
- Cholesterol - 480 mg
- Sodium - 151.4 mg
- Total Carbohydrate - 39.7 g
- Dietary Fiber - 3.7 g
- Sugars - 3.1 g
- Protein - 42 g
- Calcium - 59.7 mg
- Iron - 6.1 mg
- Vitamin C - 23.4 mg
- Thiamin - 0.2 mg