1. Heat 1 T olive oil in a pan. Pat chicken with sprinklings of cinnamon and fry on a high heat until skin is crispy. 2. Add 1 carton chopped tomatoes plus basil and oregano, and chickpeas. Stir well. Simmer for approximately 10 - 15 minutes or until chicken is cooked through. 3. Meanwhile, pour 200g couscous into a bowl and gently pour over 240ml boiling vegetable stock, made with your stock cube. Stir well and cover, leaving to stand for 5 minutes. Fluff with a fork and stir through ½ small packet of fresh parsley, chopped. 4. Stir the rest of the packet of the parsley, chopped, into the chicken and chickpea mixture. Serve with the couscous on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
