Easy Moroccan Chicken with Couscous

This is one of the dishes that I cooked to leave at home in the fridge for The Bloke as I was in Ireland at the weekend. He was working night shifts, so wanted something tasty and easy to reheat. I wanted something quick to cook, as I was making a few things for him the morning I was leaving for my flight.

This is actually adapted from an award winning dish called Million Dollar Chicken. It took me about 20 minutes to cook so it worked for me and he said it was delicious! Most of the ingredients are store cupboard staples too which is handy. I simply call it Easy Moroccan Chicken with couscous.

Ingredients:

4 chicken breasts, cut into bite size pieces     (Serves2)
1 tbsp. oil
1/4 cup sliced almonds
80g green beans, cut into 1cm pieces
2 cloves garlic, sliced
250ml passata (sieved tomatoes)
60ml water
1 tsp. chilli flakes
1 tsp. ground cumin
1/2 tsp. cinnamon
3 tbsp. dried currants
1 tbsp. runny honey
500g couscous

Method:

In the pan, heat the oil and gently fry the almonds until golden brown. Remove with a slotted spoon and drain on kitchen paper. In the same pan, cook the chicken and garlic on a medium heat for 5 minutes until just about cooked. Cook the sliced green beans in boiling water for 5 minutes.

In a bowl mix the passata, water, currants, honey, chilli flakes and spices. Then add this to the chicken. Cook on a low heat for 10 minutes and then add the almonds. Cook for 5 more minutes and season with a little salt and pepper. Serve over couscous.

There was even some left for me when I got home and it was lovely!