Moroccan chicken couscous with dates

1 of 5-a-day 30-60 minutes 4 servings 600 kcal or less baked chicken fibre mains make ahead north africa one pan roast chicken traybake wholegrains

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Source

Ingredients

2 tbsp olive oil

500g skinless chicken thigh

140g wholewheat couscous

2 onions , sliced

4 garlic cloves , sliced

zest 2 lemons , juice of 1

350ml chicken stock

1 tsp ground cumin

1 tsp ground cinnamon

6 large dates , pitted and chopped (Medjool are nice)

50g flaked almond

small bunch parsley , chopped

Method

Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.

Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.

Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.