Spicy Moroccan Chicken with Couscous

01Method

1. 1

   Bring water to boil. Heat the oil in a large non-stick pan and arrange the chicken pieces without overlapping. Season with spices and sear for one minute, then flip and cook the other side for another minute.

2. 2

   Place the couscous in a pot or bowl and pour hot water over it according to package directions. Cover and let the grains absorb the liquid and soften.

3. 3

   Dissolve the stock cube in hot water and pour the broth over the chicken in the pan. Add the jam, frozen beans, and olives. Season to taste, stir well, and simmer uncovered on low heat for five minutes. Just before serving, stir in the fresh herb.

4. 4

   Fluff the couscous with a fork—it should be light and tender—and divide among shallow bowls. Top with the chicken mixture and drizzle with the fragrant cooking liquid from the pan.