Moroccan Chicken with Apple Salad and Couscous

Introduction

Chicken breast can get dull fast, but not here. Ras el hanout, a small splash of orange juice in the pan, and a sharp apple salad give the plate acid, salt, and contrast instead of the usual safe weeknight routine.

This is quick enough for a weekday, but it still tastes deliberate. The couscous absorbs the spiced stock, and the salad gives the mild chicken much more personality.

Step-by-step

Ingredients

• 700 g chicken breast (1.5 lb)
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tsp ras el hanout for the chicken
• 1 tbsp neutral oil
• Juice of 0.5 orange
• 2 apples, thinly sliced
• 1 large red onion, thinly sliced
• 65 g rocket, roughly chopped (2.3 oz)
• 150 g feta with sun-dried tomatoes, crumbled (5 oz)
• 200 g sour cream, preferably Rorosromme style (7 oz)
• 300 ml couscous (1.25 cups)
• 500 ml vegetable or chicken stock (2 cups)
• 1 tsp ras el hanout for the couscous
• 0.5 tsp turmeric

Method

1. Slice the apples and red onion thinly, and roughly chop the rocket. Toss everything with the feta, a little of the oil from the sun-dried tomatoes, and the sour cream to make a creamy, sharp salad. Chill while you cook the rest.
2. Season the chicken breasts on both sides with salt, pepper, and ras el hanout. Heat the oil in a large pan over medium-high heat and cook the chicken for 4 to 5 minutes per side until golden and just cooked through. The thickest part should reach 74C (165F).
3. Squeeze the orange juice into the hot pan once the chicken is done, and scrape up the browned bits for 20 to 30 seconds. Spoon those juices over the chicken and let it rest for at least 5 minutes before slicing.
4. Bring the stock to a boil with the ras el hanout and turmeric. Take the pot off the heat, stir in the couscous, cover, and leave it for 6 to 7 minutes. Fluff with a fork before serving.
5. Divide the couscous between bowls, top with sliced chicken and apple salad, and spoon over a little of the orange pan juice. Serve straight away.

Serving note

Raisins or finely chopped dried apricots work well over the couscous if you want a little more sweetness. For crunch without tree nuts, use roasted chickpeas or pumpkin seeds.

Swap to boneless chicken thighs if you want even more juiciness. They usually need 1 to 2 extra minutes in the pan.