Moroccan flavour to your dinner with this delicious, low-fat recipe for cinnamon
chicken and couscous. Always choose British Quality Chicken
for great home-grown freshness, quality and taste. It comes fresh to you from
independently inspected British Farms. Just look out for the Red Tractor and
Union Jack on packs.
Preparation: 10 minutes
Cooking: 15 minutes
4 British Quality Chicken breast fillets, skinless
(look out for the Red Tractor and Union Jack on
Salt and freshly ground black pepper
1 tbsp plain flour
½ tsp ground cinnamon
200ml hot vegetable stock
2 tbsp balsamic vinegar
150g sugar snap peas
2 tbsp finely chopped flat-leaf parsley
1) Pour 400ml boiling water
over the couscous. Stir in the sultanas and seasoning to taste, cover and stand
for 10 minutes.
Mix the flour with the cinnamon and dust the chicken breasts with
the cinnamon mix and the freshly ground black pepper.
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.
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.
Peel the remaining orange and cut into segments. Boil the sugar
snap peas in water for 2 minutes, then drain.
Add the chicken, sugar snaps and orange segments to the sauce.
Stir the couscous with a fork and add the parsley. Serve the
chicken on a bed of couscous.