Cinnamon Chicken with Couscous

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 4

Add a Moroccan flavour to your dinner with this delicious, low-fat recipe for cinnamon chicken and couscous.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

4 British chicken breast fillets, skinless
250g couscous
50g sultanas
Salt and freshly ground black pepper
1 tbsp plain flour
½ tsp ground cinnamon
200ml hot vegetable stock
2 tbsp balsamic vinegar
2 oranges
150g sugar snap peas
2 tbsp finely chopped flat-leaf parsley

Method

1) Pour 400ml boiling water over the couscous. Stir in the sultanas and seasoning to taste, cover and stand for 10 minutes.

2) Mix the flour with the cinnamon and dust the chicken breasts with the cinnamon mix and the freshly ground black pepper.

3) Heat a large, non-stick frying pan and dry fry the chicken for about 5 - 6 minutes each side, until thoroughly cooked (the juices should run clear and there should be no pink meat.  Transfer to a plate and keep warm.

4) Return the pan to the heat, add the stock, vinegar, the juice from 1 orange and 2 tsp finely grated orange zest. Bring to the boil, then simmer gently for 5 - 6 minutes, or until it has reduced by about half.

5) Peel the remaining orange and cut into segments.  Boil the sugar snap peas in water for 2 minutes, then drain.

6) Add the chicken, sugar snaps and orange segments to the sauce.

7) Stir the couscous with a fork and add the parsley. Serve the chicken on a bed of couscous.

Nutritional Information   Per Serving Per 100g Calories 397 kcal 111 kcal Protein 19.5 g 5.5 g Carbohydrates 20.2 g 5.7 g Fat 23.5 g 6.6 g Saturated Fat 7.4 g 2.1 g