- Spray chicken and onion with olive oil. Heat a non-stick pan and sear for 2-3 min. Add thyme, Moroccan seasoning, chillies and cinnamon. Mix and cook, stirring, for 5 min.
- Pour over tomatoes and honey. Bring to boil, reduce heat to low. Cover and simmer for 15 min.
- Add drained chickpeas, zucchini and simmer for 5 min. Season with pepper. Serve with Lemon Couscous or steamed vegetables and garnish with shredded basil.
E 1364kJ | F 13.4g (3.7g sat) | S 436mg (couscous included)
- Put 2 cups each couscous and salt-reduced vegetable stock in a bowl. Add 2 diced preserved lemons, stirand cover tightly with plastic wrap.Stand for 5 min. Add 1 teaspoon olive oil and a squeeze of lemon juice. Fluff with a fork to serve.
E 141kJ | F 0.8g (0.1g sat) | S 129mg
Source: that's life! TEST KITCHEN
Photography: RICHARD WHITBREAD