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    Chicken with Moroccan Spices

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    Chicken with Moroccan Spices

    Serve with couscous to soak up the juices.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 butternut squash, weighing about 750g
    • ¼ tsp ground cinnamon
    • 1 tsp ground cumin
    • 340g pack Waitrose Mini Chicken Breast Fillets, halved lengthways
    • 2 tbsp clear honey
    • Juice of 2 large oranges, plus 1 tsp finely grated zest
    • 225g couscous
    • 4 tbsp olive oil
    • 100g soft d'Agen prunes, quartered
    • ½ x 20g pack fresh coriander, chopped


    1. Cut the squash in half and scoop out and discard the seeds. Using a sturdy peeler, remove the skin and cut the flesh into 1.5cm chunks. Mix the spices with a little seasoning and use to lightly dust the chicken pieces. Mix together the honey, orange juice and zest.
    2. Pour 300ml boiling water over the couscous in a heatproof bowl. Cover and leave to stand while cooking the chicken.
    3. Heat 2 tablespoons of the oil in a large non-stick frying pan and gently fry the squash for 5-6 minutes, stirring frequently until just tender. Transfer to a plate.
    4. Add the remaining oil and the chicken to the pan and fry for 2-3 minutes on each side until cooked thoroughly and there is no pink meat. Add the squash, prunes and honey mixture to the pan, and heat for 2 minutes.
    5. Fork through the couscous and spoon onto serving plates. Pile the chicken onto the couscous and scatter with the coriander.

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