This was one of those throw together meals I was pretty chuffed with when I shared it with the flat mates. It is a true celebration of fragrant herbs and spices and perfect for a cold wintery evening. I have bulked it up with chickpeas to add fibre and protein, reduce the amount of chicken required and make the dish go further. Hearty and heart warming, I hope you enjoy it as much as I did.
Ingredients (serves 4)
400g lean free range chicken breasts or thighs, diced
4 cloves garlic, crushed
1/2 teaspoon mixed spice
1/2 teaspoon cinnamon
2 teaspoons each ground coriander, cumin and turmeric
1 teaspoon fresh ginger, finely diced or grated from frozen
1/2 teaspoon chilli powder/flakes (optional)
1 cup chicken stock, salt reduced
1 can chopped tomatoes
1/3 cup dried dates or apricots, roughly chopped
3 carrots, cut in half lengthways and diced
1/2 red or orange capsicum, diced
1/2 red onion, sliced
1 can chickpeas in spring water
1 tsp honey
Juice and rind of 1 lemon (or orange but I would reduce the honey as it is sweeter)
4-5 cups green leafy veggies (spinach, silverbeet, kale), roughly chopped
1 cup wholemeal couscous
Large handful mint, roughly chopped
Unsweetened yoghurt to serve
Heat oil in a large non-stick frying pan. Add the chicken, garlic and spices and fry for 2-3 minutes. Add the chicken stock, tomatoes, dates, carrots, capsicum, onions, chickpeas and simmer for 10-15 minutes. Add the honey and lemon juice and stir well. Remove from the heat.
While the chicken is cooking, prepare the couscous following packet instructions. Steam green veggies with a bit of water in the microwave. Fluff couscous with a fork and stir through the mint, lemon rind and a pinch of cinnamon (optional). Season with salt and pepper.
Serve chicken on a bed of couscous and top with the greens and a dollop of yoghurt.