Moroccan Chicken

1 tbs oil
4 boneless, skinless chicken breasts, cut into large chunks
4 tsp Schwartz COOK ART Moroccan Richly Roasted Spice Blend

To serve: freshly cooked couscous and lemon wedges

STEP 1

Heat the oil in a frying pan and fry the chicken for 3-4 minutes. Sprinkle over the Moroccan Spice Blend and cook for a further 4-5 minutes until the chicken is cooked throughout.



STEP 2

Serve on a bed of freshly cooked couscous with a garnish of lemon wedges and parsley.