Its easy to create authentic Middle Eastern flavours in this 30-minute chicken dinner.
- Place the stock, cinnamon and 1 teaspoon salt in a saucepan. Bring to the boil, add the couscous, stir once, then remove from the heat. Cover and stand while you cook the chicken.
- Meanwhile, toss the chicken with the sumac, half the oil, and salt and pepper to coat. Heat the remaining oil in a large non-stick frypan over medium-low heat. Cook the chicken for 3-4 minutes on each side until browned and cooked through. Set aside to rest, loosely covered with foil, while you finish the couscous.
- Fluff the couscous grains with a fork then stir in raisins, tomato, plums and parsley. Divide among bowls, then serve topped with the sliced chicken.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set