Poultry

Moroccan Chicken Bowl

Ingredients

• Chicken breast fillet (cooked, pan-fried with spices) — 110 g
• Couscous (steamed) — 100 g
• Chickpeas (cooked or canned, rinsed) — 60 g
• Carrots (braised with spices) — 100 g
• Vegetable or olive oil — 7 g (approx. 1.5 tsp for cooking)
• Moroccan spice mix (cumin, coriander, paprika, a pinch of cinnamon) — 2 g
• Fresh parsley or cilantro — for serving
• Salt, black pepper — to taste

Instructions

1. 1Couscous. Place dry couscous in a bowl, add a pinch of salt, and pour boiling water over it (1:1.5 ratio). Cover and let sit for 5 minutes, then fluff with a fork. Measure exactly 100 g of cooked couscous and place it into the bowl.
2. 2Braised Carrots. Slice the carrots into rounds or small batons. Heat a skillet with half of the oil (3.5 g), add the carrots, a pinch of cumin, cinnamon, and 2–3 tablespoons of water. Cover and braise over medium heat until tender (about 7–10 minutes). Transfer to the bowl.
3. 3Spicy Chicken. Cut raw chicken breast into cubes, then toss with salt, paprika, coriander, and cumin. Heat the remaining oil (3.5 g) in the same skillet and quickly sear the chicken on all sides until golden brown and cooked through (5–7 minutes). Measure exactly 110 g of the cooked chicken.
4. 4Chickpeas. Use 60 g of cooked or canned chickpeas (well-rinsed). If desired, toss them into the skillet with the chicken during the last minute of cooking just to warm them through.
5. 5Assembly. Arrange the fluffy couscous, savory Moroccan chicken, aromatic braised carrots, and chickpeas in separate sections of a deep bowl. Garnish with finely chopped fresh herbs before serving.