Moroccan Chicken, Sprouting Broccoli & Couscous

Let's Cook

1. Step 1.

   Heat a frying pan or skillet over medium heat. Add the almonds and toast, shaking the pan occasionally, for 4–6 minutes until golden brown. Transfer the nuts to a plate to cool.

2. Step 2.

   To make the spice paste, combine the garlic clove, deseeded red chili, peeled and roughly chopped ginger, a large handful of mint leaves, ground cumin, turmeric, lemon juice, olive oil, and salt in a mini food processor. Blend to a smooth paste, then transfer to a large mixing bowl.

3. Step 3.

   Add the chicken thighs to the spice paste and mix well, ensuring the chicken is completely coated. Cover and marinate for 30 minutes at room temperature, or overnight in the refrigerator if time allows.

4. Step 4.

   Heat a griddle pan over high heat. Griddle the chicken for 5–6 minutes on each side until golden and cooked through. Set aside to rest for a few minutes, then slice into thin strips.

5. Step 5.

   While the chicken rests, place the couscous in a large mixing bowl. Pour over 250ml (1 cup) warm water, cover with cling film, and leave for 10 minutes until tender. Fluff with a fork to separate the grains.

6. Step 6.

   Meanwhile, bring a saucepan of water to a boil. Add the roughly chopped sprouting broccoli and cook for 3–4 minutes until just tender. Drain in a colander, refresh under cold water, and drain again.

7. Step 7.

   Add the sliced chicken, broccoli, toasted almonds, chopped mint leaves, lemon juice, and olive oil to the bowl with the couscous. Season with salt and pepper, toss everything together until well combined, and serve immediately.