Moroccan inspired chicken recipe

  • Serves 2
  • 5mins to prepare, 10mins to cook
  • 457 calories / serving
  • Healthy
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SORTED logo resizeEnjoy a taste of Marrakech with this simple and summery dish, perfect for lazy Sunday lunches.

Slice the lemon into thirds. Trim the skin and any sinew from the chicken breasts, then butterfly each one to make it thinner and increase the surface area – bash them out between two sheets of nonstick baking paper.

Rub the ras el hanout paste and the honey into the chicken flesh. Preheat a cast iron griddle pan, then cook the chicken for a minute on each side, until charred and nearly cooked through. Add the lemon slices to the pan and caramelise well on both sides.

Pour the chicken stock into the pan and let it bubble for a minute. Tip the couscous into a bowl, then add an equal measure of the bubbling, caramelised lemon stock. Cover the bowl with clingfilm and leave until all of the liquid is absorbed.

Finely chop the herbs and stir through the couscous, together with the pomegranate seeds. Serve the chicken breast with the herby couscous.

See more Chicken recipes 

Recipe taken from the SORTED Food recipe collection. 

  • Ingredients

  • 2 chicken breasts
  • 2 tbsp ras el hanout paste
  • 1 tbsp honey
  • 1 lemon, sliced
  • 350ml (1/2 pint) chicken stock
  • 160g (5oz) couscous
  • small handful fresh mint
  • small handful fresh coriander
  • small handful fresh parsley
  • handful pomegranate seeds
  • Energy 1920kj 457kcal 23%
  • Fat 8g 11%
  • Saturates 2g 8%
  • Sugars 8g 9%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 50g Protein 48.8g Fibre 1.8g


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