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🍽️ Moroccan Chicken Pan with Couscous

675 kcal · 30 min · 4 servings

Ingredients

• 800 g chicken breast fillet
• 2 onions
• 20 g fresh ginger
• 2 garlic cloves
• 1 red bell pepper
• 1 can chickpeas (approx. 240 g drained weight)
• 2 tbsp ghee (or olive oil)
• 1 tsp turmeric
• 1 pinch saffron
• 1 tsp dried oregano
• 1 tbsp paprika powder
• salt
• cayenne pepper
• 0.25 tsp cumin seeds
• 400 g chopped tomatoes (can)
• 300 ml chicken broth
• lemon juice
• 350 g ptitim (Israeli couscous)
• a handful of arugula

Instructions

1. 1. Rinse the meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into cubes of about 7 centimeters.
3. 3. Peel the onions, ginger, and garlic.
4. 4. Dice the onions, ginger, and garlic into small cubes.
5. 5. Wash the peppers and halve them.
6. 6. Remove the seeds from the peppers.
7. 7. Dice the peppers finely.
8. 8. Drain the chickpeas well in a sieve.
9. 9. Heat the ghee (clarified butter) in a tajine (traditional Moroccan pot).
10. 10. Sear the meat cubes in the hot ghee.
11. 11. Add the onions, garlic, ginger, and spices.
12. 12. Let the ingredients sweat briefly.
13. 13. Pour in the tomatoes and broth.
14. 14. Add the chickpeas and peppers.
15. 15. Simmer everything over medium heat with the lid on for about 15 minutes.
16. 16. Check if the sauce has thickened.
17. 17. Adjust the amount of liquid if necessary.
18. 18. Season the dish at the end with salt, pepper, and lemon juice.
19. 19. Cook the ptitim (small couscous noodles) in boiling salted water.
20. 20. Cook the noodles for 10 to 12 minutes until al dente.
21. 21. Drain the noodles.
22. 22. Wash the arugula.
23. 23. Shake the arugula dry.
24. 24. Plate the couscous with the chicken.
25. 25. Serve the dish garnished with the arugula.

Nutrition per serving

• kcal: 675
• Protein: 54 g · Fett/Fat: 24 g · Carbs: 75 g