

Grilled spiced chicken on fruity couscous
Ingredients
- 600g boneless, skinless chicken thighs
- 2 cloves garlic, peeled, chopped
- 1 lemon, 2 tablespoons juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cinnamon
- 1-2 tablespoons fresh mint, chopped
- Fruity couscous
- 1 cup couscous
- 6 chopped dried apricots
- 1 cup boiling water
- ½ teaspoon powdered instant chicken stock
- 2 tablespoons pine nuts
- 2 tablespoons dried currants
- 1 tablespoon olive oil
- 1 lemon, 2 tablespoons juice
- 2 tablespoons chopped fresh coriandercilantroX or mint (or a mixture)
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Instructions
1 Place chicken in a sturdy plastic bag then add garlic, lemon juice, honey, olive oil, cumin, paprika and cinnamon. Massage bag to combine ingredients and coat chicken with marinade. Remove air from bag and leave chicken to marinate for at least 15 minutes (refrigerate and marinate for up to 12 hours if desired).
2 Remove chicken from marinade and season with salt and black pepper. Cook on a preheated, lightly oiled barbecue hotplate or grill or place 5-10cm below a preheated grill for 5-6 minutes each side, or until cooked through (test by cutting through the thickest piece to check there is no pink in the middle). When cooked, transfer to a warm serving dish.
3 Serve on fruity couscous with a simple salad on the side.
Fruity couscous
1 Measure couscous into a medium-sized bowl. Add apricots, boiling water and powdered stock. Stir, cover then leave to stand for 5 minutes.
2 Lightly toast pine nuts in a dry pan. When couscous has soaked up all the liquid, fluff with a fork then add the remaining ingredients. Stir to combine. Season to taste with salt and black pepper.
Nutrition Info (per serve)
-
Calories 447cal
-
Kilojoules 1870kJ
-
Protein 36g
-
Total fat 17g
-
–Saturated fat 4g
-
Carbohydrates 40g
-
–Sugars 10g
-
Dietary fibre 4g
-
Sodium 280mg
-
Calcium 50mg
-
Iron 3.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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