Season and add the curry powder paprika garlic onion coriander vinegar and oil and mix well. Heat 1 tablespoon of the oil in a large skillet over medium heat.

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Take the couscous in a bowl and add about 14 tsp of chilli powder and pinch of salt and mix well Now add hotwater to the couscous till it immerses and cover and keep it aside for about 10-15 minutes.

Spicy chicken couscous recipe. Directions Step 1 Combine chicken and jerk seasoning in a zip-top plastic bag. Stir in the harissa and fry for 1. Stir the couscous into the roasting tin followed by the stock lemon zest and juice.

Cover and leave to marinate in the fridge for at least 20 mins or a few hours if you have time. Step 2 Cook the chicken until golden brown and cooked through 6 to 7 minutes per side. Heat a teaspoon of the olive oil in a frying pan over a high heat add the chicken and cook for 3 minutes or until cooked through.

Cook until the onion is transparent and the zucchini is soft. Arrange the chicken on a baking tray and pour over the harissa mixture. Gently heat the oil in a casserole over a medium-high heat add the onion and cumin and fry for 3-4 minutes.

Heat oven to 200C180C fan gas 6. In a small pan melt together the butter harissa honey and lemon juice. Heat 12 the oil in a frying pan and add the diced chicken.

Once done remove from the pan. Put the chicken into the casserole dish. Heat oil in a large nonstick skillet over medium-high heat.

For a time-saving hack simply defrost the peas by adding them to the couscous before covering with the boiling water. Season and roast for about 10 minutes. Cook until browned and put aside.

Make up the stock with 600ml boiling water. Heat the rest of the oil in the frying pan and add the onions zucchini coriander cumin and curry powder. Set the oven to Gas Mark 6 or 200C.

2 Add the chicken and tomatoes squeeze over the lemon juice stir it all to combine and youre done. Remove the chicken and set. Microwavable pouches of couscous also work well try mixing things up by using a spicy or tomato-flavoured version.

Seal and shake well. Season the chicken with the paprika cumin ½ teaspoon salt and ¼ teaspoon pepper. In a large roasting tin mix the chicken pieces red onion cherry tomatoes and chickpeas with the chilli and olive oil.

Add the garlic and fry for 1 minute. In a hot pan pour some cooking oil and fry the chicken pieces.

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