Moroccan chicken couscous with dates

• olive oil↗2 tbsp tbsp
• skinless chicken thigh↗500g g
• wholewheat couscous↗140g g
• onions↗2

  sliced

• garlic cloves↗4

  sliced

• zest 2 lemons

  juice of 1

• chicken stock↗350ml ml
• ground cumin↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• large dates↗6

  pitted and chopped (Medjool are nice)

• flaked almond↗50g g
• small bunch parsley↗

  chopped

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/ gas 4. Heat 1 tbsp of the oil in a large frying pan over a high heat. Season the chicken, then cook for 10 mins or until browned on both sides. Remove and put in a large baking dish with the dry couscous.

2. 2

   Heat the remaining oil in the pan, add the onions and garlic, and cook for 5 mins until softened. Add the zest and juice of 1 lemon along with the stock, cumin, cinnamon and dates, then bring to the boil.

3. 3

   Pour the date mixture over the chicken and couscous, sprinkle over the almonds, cover with foil and bake for 20 mins. Serve sprinkled with the remaining zest and parsley.