- 2 Chicken Breast
- 1 tbs Turmeric
- 150-200g Couscous
- 2 sliced Spring Onion
- 1 juiced Lemon
- 1 block of Chicken Stockor vegetable stock
- 100g Kale
- 1tbs Yoghurt
- Drizzle of Olive Oil
- 4 halved Sun Dried Tomatoes
- 1 tbs Pine Nuts
Simple Moroccan Turmeric Chicken
This Moroccan turmeric chicken dish was inspired by my travels to the countries many years ago where I discovered the love for Turmeric.
This is a great dinner option to impress a friend but it is also just as good to have leftovers the next day for lunch at work.
If you want to add more flavour to it, try adding smoked paprika and dried chilli flakes.
Click for more inspired Moroccan recipes.
Top 3 Turmeric Facts
- Lowers the risk of heart disease and is a natural anti-inflammatory compound.
- Did you ever wonder how the prepared mustard gets is yellow colour? That’s because of turmeric that is added to it as a colouring natural agent.
- I like to use Turmeric as a cheap replacement for saffron. Try it in your next Paella.
1. Preheat the oven at 200c.
2. Marinade the chicken breast in turmeric, olive oil, seasoning, place on an oven tray and cook for 20 mins.
3. Remember - Once your chicken is almost ready, remove any excess juice into the couscous (no waste here) and add the kale and pine nuts in the same tray and put back in the oven for another 7-10 minutes or until the kale is crispy.
1. Meanwhile, add all the couscous, stock, lemon juice and spring onions in a mixing bowl with twice its volume of boiling water, combine well, cover with a lid or cling film and leave for 10 minutes or until the chicken is ready.
2. On your plate, add the yoghurt and with your spoon make an indent where the olive oil will be poured in and add the sun-dried tomatoes.
3. Once the chicken and kale are cooked, place your couscous on the plate followed by the Moroccan turmeric chicken and crispy kale.