Aromatic cumin, coriander and cinnamon give this chicken a real Middle Eastern flavour, and serving them with chickpeas further enhances the ethnic theme. Zucchini and sugarsnap peas add colour and all the benefits of fresh vegetables.
400 g skinless chicken breast fillets
2 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cinnamon stick
300 g zucchini, halved lengthwise and sliced
1 can chopped tomatoes, about 400 g
200 ml vegetable stock
1 1/3 cups (250 g) couscous
400 ml boiling water
200 g sugarsnap peas
1 can chickpeas, about 410 g, drained and rinsed
10 g buttersalt and pepperchopped fresh coriander to garnish
Cut the chicken on the diagonal into strips about 1 cm thick.
Heat half the oil in a wok or heavy-based frying pan. Add the chicken, onion and garlic, and cook over a moderately high heat, stirring constantly, for 2 minutes or until the chicken turns white with golden brown flecks.
Reduce the heat to low and add the cumin, coriander and cinnamon stick. Cook, stirring constantly, for 1 minute.
Add the zucchini and stir well, then add the tomatoes with their juice and the stock. Cook for 5 minutes, stirring occasionally.
Meanwhile, put the couscous in a saucepan and pour over the boiling water.
Add the remaining 1 tablespoon oil. Stir well, cover and leave to soak, off the heat, for 5 minutes.
Add the sugarsnap peas and chickpeas to the chicken mixture. Cook for a further 5 minutes, stirring frequently.
Stir the butter into the couscous and cook over a moderate heat for 3 minutes, fluffing up with a fork to separate the grains.
Pile the couscous onto a serving platter. Spoon the chicken on top and garnish with chopped coriander. Serve hot.
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