How to Make Cinnamon Chicken with Cous Cous

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Add a Moroccan flavour to your dinner with this delicious recipes - which has no added fat!

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

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method

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• 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.