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Moroccan Couscous with Chicken and Prunes Recipe

Moroccan Couscous with Chicken and Prunes

Poultry


Total Time : Serves 5
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HOW TO PREPARE Moroccan Couscous with Chicken and Prunes Recipe

In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.

To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.

Add tomato, cinnamon sticks, orange zest, water, MAGGI Chicken Stock cubes and chickpeas.

Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.

Stir in prunes and olives and simmer for another 5 minutes.

Remove cinnamon sticks and serve with couscous.

Nutritional Information For Moroccan Couscous with Chicken and Prunes Recipe

Per Portion of 300g

Energy : 604.00 Kcal
Protein : 43.00 g
Carbohydrate : 44.00 g
Fats : 28.00 g

Your Grocery List

  • 1 kg skinned chicken drumsticks or 8 pieces
  • 1 large onion or 200 g, chopped
  • 6 cloves garlic, crushed
  • ½ cup fresh parsley or 35 g, chopped
  • ¼ cup fresh mint or 15 g, finely chopped
  • 1 teaspoon ground cardamom
  • ¼ teaspoon saffron filaments
  • ¼ cup olive oil or 60 ml
  • ¼ cup lemon juice or 60 ml
  • 3 medium tomatoes or 450 g, diced
  • 2 small cinnamon sticks
  • Orange zest, one small piece only
  • 2 cups water or 500 ml
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube
  • 1 tin canned chickpeas or 400 g, drained
  • 2/3 cup prunes or 130 g, pitted and halved
  • 1/3 cup black olives or 50 g, pitted

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