Moroccan Chicken, Sprouting Broccoli & Couscous
- 20m Prep Time
- 25m Cook Time
- 1h 0mReady In
Moroccan-spiced chicken thighs with sprouting broccoli and couscous, tossed with toasted almonds and fresh mint.
Ingredients
- almonds
- boneless, skinless chicken thighs
- couscous
- sprouting broccoli roughly chopped
- 2 mint leaves roughly chopped
- 1 lemon juice of
- 29.6 ml olive oil
- sea salt
- freshly ground black pepper
- 1 clove garlic
- 1 red chilli deseeded
- root ginger peeled and roughly chopped
- 1 mint leaves roughly chopped
- 4.93 ml ground cumin
- 2.46 ml turmeric
- 1 lemon juice of
- 29.6 ml olive oil
- 2.46 ml sea salt
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 93.7 mg
- Iron: 1.7 mg
- Magnesium: 20.1 mg
- Phosphorus: 73.8 mg
- Potassium: 306 mg
- Zinc: 0.51 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- almonds
- boneless, skinless chicken thighs
- couscous
- 29.6 ml olive oil
- sea salt
- freshly ground black pepper
- 1 clove garlic
- 4.93 ml ground cumin
- 2.46 ml turmeric
- 29.6 ml olive oil
- 2.46 ml sea salt
Prepare
- sprouting broccoli, roughly chopped
- 2 mint leaves, roughly chopped
- 1 lemon, juice of
- 1 red chilli, deseeded
- root ginger, peeled and roughly chopped
- 1 mint leaves, roughly chopped
- 1 lemon, juice of
Let's Cook
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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.
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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.
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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.
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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.
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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.
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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.
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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.