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Spiced Chicken

Spiced Chicken, Beetroot Couscous and Chorizo

Beetroot Couscous Spiced Chicken and Chorizo- Serves 4 to 5 The chicken is cooked in the sauce and served with the vibrant couscous


  • 500 gm chicken breasts boneless
  • 1/ 2 preserved lemon chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 40 ml olive oil
  • 5 gm salt and pepper

Beetroot Couscous

  • 200 gm beetroot (Approx 1 1/2 Beetroot this is done the food processor)raw finely processed
  • 150 gm onion finely diced
  • 40 ml olive oil
  • 2 teaspoons cumin
  • 1 teaspoon smoked paprika
  • 250 ml chicken stock boiling, 1 cup
  • 1 cup couscous
  • olive oil and salt

Chorizo Sauce

  • 150 gm chorizos diced (2)
  • 100 gm onion sliced
  • 100 gm capsicum sliced
  • 1 clove garlic
  • 250 ml chicken stock 1 cup


  • Cook the chicken and the sauce Put the chicken into a bowl with spices and finely chopped preserved lemons, olive oil and seasoning. Leave to marinate 5 minutes to overnight
  • Put a saucepan onto medium heat and saute the onion and spices. Add the beetroot and stir till warm. Add the couscous and stock extra salt and olive oil. Take off the heat add a lid and set aside.
  • Use a deep saute pan that will fit the chicken and sauce. Saute the sliced onion, chorizo and red pepper in a little oil. Saute until softened but not coloured. Turn up the heat and push the vegetables and sausage to the outside of the frypan.
  • Put the chicken in and brown on one side before flipping, move everything back into the middle and add the stock and a lid and bring back to the boil. Then take off the heat and set aside for 10 minutes. This will steam cook the chicken. Test in the thickest part of the chicken before serving. If it is not cooked, slice off the thickest bit and put back into the sauce till done. Toss some rough chopped parsley or mint into the sauce and serve.
  • Put the couscous onto plates. Top with the sliced chicken and some sauce. Serve with plain Greek yoghurt