Directions:
- Heat 1 T olive oil in a pan. Pat chicken with sprinklings of cinnamon and fry on a high heat until skin is crispy.
- 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.
- 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 1/2 small packet of fresh parsley, chopped.
- Stir the rest of the packet of the parsley, chopped, into the chicken and chickpea mixture. Serve with the couscous on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1071.74 Kcal (4487 kJ) | ||
| Calories from fat | 538.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 59.83g | 92% | |
|---|---|---|---|
| Cholesterol | 131.25mg | 44% | |
| Sodium | 85.7mg | 4% | |
| Potassium | 628.65mg | 13% | |
| Total Carbs | 101.97g | 34% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 7.49g | 30% | |
| Protein | 29.97g | 60% | |
| Vitamin C | 23mg | 38% | |
| Iron | 1.7mg | 10% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 298.87 Kcal (1251 kJ) | ||
| Calories from fat | 150.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.69g | 92% | |
|---|---|---|---|
| Cholesterol | 36.6mg | 44% | |
| Sodium | 23.9mg | 4% | |
| Potassium | 175.31mg | 13% | |
| Total Carbs | 28.44g | 34% | |
| Sugars | 0.84g | 12% | |
| Dietary Fiber | 2.09g | 30% | |
| Protein | 8.36g | 60% | |
| Vitamin C | 6.4mg | 38% | |
| Iron | 0.5mg | 10% | |
| Calcium | 16.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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