Moroccan Chicken

Chicken four fillets 1/2 cup plain yogurt
1/2 cup chopped fresh coriander
1 tbsp olive oil
2 cloves garlic, minced
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Fresh beans 4 cut
Tomatoes 2 chopped
Chicken broth 1 cup
Couscous 1 cup

METHOD:

Mix a little salt to chicken and leave aside for 5 minutes.
Then put olive oil in a pan and fry the fillets lightly.
Take out in a plate and keep aside
Saute onion, garlic, beans in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Place chicken in pan, lower heat to low and keep cooking slowly for about 20 minutes.
Mix cous cous and let the sauce simmer to a thick pasty structure
Serve. immediately garnished with half cooked tomatoes and coriander leaves.
Serve with garlic bread, olives.