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Prep Time
20 min
Cuisine
Moroccan
This easy chicken dish is cooked with spring onion and a touch of chilli, served with a limey, coriander couscous. Saffron is the most expensive spice in the world, worth more per kilo than gold! Here it's combined with lime and honey to produce a golden glaze for your pan-fried chicken. Ready in 20 mins - golden!
Prep Time
20 min
Cuisine
Moroccan
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 665 kJ 157 kcal |
1756 kJ 414 kcal |
Fat of which saturates |
1.6 g 0.6 g |
4.2 g 1.5 g |
Carbohydrate of which sugars |
21.7 g 4.7 g |
57.3 g 12.5 g |
Fibre | 1 g | 2.8 g |
Protein | 14.1 g | 37.2 g |
Salt | 0.96 g | 2.52 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a kettle
Dissolve half the [whole] stock cube with 200ml [400ml] boiled water in a heatproof bowl
Add the couscous to the stock, cover and set aside
Chop the spring onion[s] finely discarding the root end[s]
Set aside a small pinch of chopped spring onions for garnish
Add the chicken to a bowl with the spring onion, chilli flakes (can't handle the heat? Go easy!) and the remaining stock cube
Mix very well and set aside
Roll the lime[s] with your hand on a hard surface (to release more juice!) and cut in half
Combine the juice of half a [whole] lime with the saffron and honey - this is your glaze
Heat a large, wide-based pan (preferably non-stick) over a high heat with 1 tbsp [2 tbsp] vegetable oil
Once hot, add the chicken mixture and cook for 5-7 min or until cooked through
Meanwhile, chop the coriander finely, including the stalks
Fluff the couscous, add the chopped coriander and the juice of the remaining lime
Season generously with salt and pepper and stir in a drizzle of olive oil
Once the chicken is cooked, add a small splash of water to the pan and stir (this makes a little extra sauce)
Remove the chicken from the heat
Serve the chicken over the couscous and drizzle the saffron lime glaze over
Garnish with the reserved spring onion
Enjoy!