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Bored of Lunch’s Air Fryer Fiery Moroccan-style Chicken and Couscous

This easy air fryer chicken recipe from Bored of Lunch pairs spiced chicken breast with fragrant turmeric and sundried tomato couscous.


This light but filling meal is one of my go-tos when I’m short on time. Spiced chicken in a fiery sauce with a sweet couscous salad – you can’t really go wrong. My tip here is to preheat the air fryer so you get a slight char on the chicken. The couscous salad with sundried tomato and pomegranate is a really nice way to balance the heat in the rest of the dish.

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4 chicken breasts, butterflied
1 tbsp olive oil
1 tbsp garlic purée
1 tsp ground cumin
1 tsp paprika
1 tsp dried oregano
1 tsp onion granules
juice of 1 lemon
salt and pepper, to taste
For the couscous:
150g couscous
1 tbsp ground turmeric
150ml hot chicken stock
50g sundried tomatoes, chopped
1 tbsp dried fruit (sultanas or raisins are good)
½ cucumber, chopped
2 tbsp pomegranate seeds
1 tbsp balsamic vinegar
handful of fresh basil, chopped
For the sauce:
3 tbsp tomato purée
2 tbsp soft cream cheese
100ml chicken stock
1 tsp mild chilli powder
½ tsp cayenne pepper
2 tbsp hot sauce

Essential kit

You will need an air fryer.


Preheat the air fryer to 200°C. Combine the chicken with the oil, garlic purée, spices, onion granules, lemon juice and seasoning. Add to the air fryer and air-fry for 15–17 minutes.

Add the couscous, turmeric and hot stock to a heatproof bowl, stir, then cover with cling film and set aside while the chicken is cooking.

When the chicken is nearly done, mix together the sauce ingredients in a bowl and season with a little salt, then heat in the microwave for 2–3 minutes or in a pan over a low heat.

Add the remaining ingredients to the couscous, fluff up the grains with a fork, slice the chicken and serve both with a salad of your choice and the sauce spooned over.

TIP: If you don’t like things too spicy, omit the cayenne pepper and reduce the hot sauce.

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