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Simple Moroccan Turmeric Chicken
With lemon couscous and crispy kale

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Simple Moroccan Turmeric Chicken

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Ingredients

Adjust Servings:
2 Turmeric chicken Chicken Breast
1 tbs Turmeric
150-200g Couscous
2 sliced Lemon Couscous Spring Onion
1 juiced Lemon
1 block of Chicken Stock or vegetable stock
100g Kale
1tbs Yoghurt
Drizzle of Sides Olive Oil
4 halved Sun Dried Tomatoes
1 tbs Pine Nuts

Nutritional information

529
Calories
19g
Fat
58g
Carbs
46g
Protein
3.5g
Sugars
0.9g
Salt
Features:

    £3.10 per portion

    • 30 minutes
    • Serves 2
    • Easy

    Ingredients

    Directions

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    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

    1. Lowers the risk of heart disease and is a natural anti-inflammatory compound.
    2. 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.
    3. I like to use Turmeric as a cheap replacement for saffron. Try it in your next Paella.

     

    Steps

    1
    Done
    20mins

    Cook It

    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.

    2
    Done
    10mins

    Plate It

    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.

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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