5
video plays remainingMoroccan Chicken
Dinner/Lunch • 25 mins
Ingredients
- 400 – 500g chicken breast or thigh
- 400g pumpkin
- 1 can chickpeas
- 4 cups spinach
- 1 cup wholemeal cous cous
- 2 TBSP Moroccan seasoning
- 1/2 cup Greek yoghurt
- extra virgin olive oil
Method
- Dice chicken and pumpkin into 1.5 x 1.5cm pieces.
- Heat a drizzle of olive oil over a medium heat in a large pan or pot.
- Place chicken in pot, stir in Moroccan seasoning and cook for 5 mins.
- Remove chicken onto a plate or bowl, cover with foil and put aside.
- Add a drizzle more of olive oil to the pot, stir in pumpkin, add 1/4 cup water, cover pot and cook for 5 mins.
- Add cooked chicken, chickpeas and canned tomatoes to pot and let simmer for 10mins
- Add 1 cup of cous cous to a bowl then pour over 1 and 1/2 cups of boiling water. gently mix, cover with foil and let sit for 6 mins. Fluff with a fork before serving.
- Serve Morrocan chicken with cous cous and Greek yoghurt.
Jazmyn McKinnie
Jazmyn McKinnie is a Live Life Get Active nutritionist from Melbourne, .
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