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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 672.2
  • Total Fat: 21.3 g
  • Cholesterol: 94.0 mg
  • Sodium: 1,135.5 mg
  • Total Carbs: 81.2 g
  • Dietary Fiber: 7.6 g
  • Protein: 40.0 g

View full nutritional breakdown of Steamed Moroccan Chicken with Couscous & Preserved Lemon calories by ingredient
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Steamed Moroccan Chicken with Couscous & Preserved Lemon

Submitted by: IMELDASHOEQUEEN

Introduction

From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***
From Dish
***PLEASE DO NOT USE THIS RECIPE AS IT IS NOT ORIGINAL - I HAVE "SHARED" IT SO I CAN LINK IT TO MY HUSBAND'S SPARKPEOPLE CALCULATIONS***

Number of Servings: 4

Ingredients

    6 boneless chicken thighs
    Sea salt & pepper to taste

    STUFFING
    70g raisins, roughly chopped
    70g slivered almonds, toasted & roughly chopped
    1 tsp sweet smoked paprika
    1/2 tsp ground cinnamon
    3 Tbsp chopped parsley or coriander
    3 Tbsp butt3er

    BROTH
    6 cups chicken stock
    1 tsp salt
    2 carrots, peeled & cut into thick batons
    1 onion, cut through the root into wedges
    1 cinnamon stick
    Zest & juice 1 orange

    COUSCOUS
    1 1/2 cups couscous
    Chopped mint

    TO FINISH
    2 quarters preserved lemon
    Cooked green beans, optional

Directions

CHICKEN Place the chicken topside down on a board and season with salt and pepper.

STUFFING Combine all the ingredients in a bowl to make a thick paste. Divide the stuffing between the chicken, mounding it obn one side of each thigh. Fold over and tie with kitchen string to secure. Season and place in a steamer basket.

BROTH Place all the ingedients in a wok and bring to the boil. Place the steamer over the broth. Cover and cook for 30 minutes or until the chicken is fully cooked.

Remove the chicken from the broth, cover loosely and rest for 10 minutes.

Reserve 1 1/2 cups hot broth. Put the couscous in a bowl, pour over the hot broth and cover tightly. Leave for 10 minutes. Fluff up with a fork, season and stir through the chopped mint.

TO SERVE Spoon the couscous into a serving bowl. Snip off the strring and remove the skin if desired from the chicken. Slice the chicken in half on the diagonal. Arrange the chicken and vegetables from the broth, and the green beans if using, over the couscous. Scrape the flesh from the preserved lemons and discard. Slice the lemon thinly and scatter over the chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.






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