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Spicy Chicken on Couscous with Baby Spinach
1 Tbls. Olive Oil
1 clove crushed garlic
1 1/2 tsp. ground cumin
1 tsp. ground paprika
1 tsp. sea salt
1/4 to 1/2 tsp. dried chilli flakes
4 (800g) single chicken breast fillets
lemon wedges for serving

1 cup (250ml) chicken stock
1 cup (200g) couscous
40g butter
2 tsp. finely grated lemon rind
150g baby spinach leaves shredded
salt and ground black pepper


Combine together the oil, cumin, garlic, paprika, salt and chilli in a small bowl and mix well.

Split each chicken breast in half horizontally to form 8 thinner slices.

Add chicken to the spice mixture and completely coat with the spices.

Cook chicken on a heated oiled griddle or fry pan until browned on both sides and just cooked through. Remove and keep warm.

Bring chicken stock to the boil in a pot. Pour stock over couscous in a heat proof bowl, cover and let stand for 5 minutes.

Heat butter in a fry pan then add couscous to the pan and cook stirring until couscous is fluffy and separated. Add to the couscous the lemon rind, spinach, salt, pepper and toss through gently.

Serve the chicken pieces on top of the couscous and lemon wedges.

Can be accompanied with a green salad or fresh steamed vegetables.

The chicken can be marinated in the spice mixture a day ahead of cooking.

Preparation Time: Preparation 20 mins. Cooking 15 mins. Serves: 4
Recipe Origin: Morocco
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