Name: One Dish Moroccan Chicken and Couscous
Ingredients: 400 g skinless chicken thigh cutlets; 2 cm piece fresh ginger, finely grated; 2 cloves garlic, finely chopped; 1 tsp ground coriander; 1 tsp ground paprika; 1 tsp cumin seeds; 1 Tbsp oil; 1 onion, chopped; 2 cups chicken stock; 10 dried apricots, cut into quarters; 400 g can Wattie's Chickpeas in Springwater, drained; 1 cup couscous; fresh coriander leaves to garnish; unsweetened Greek-style yoghurt to serve

One Dish Moroccan Chicken and Couscous

Who doesn’t love a recipe that's cooked in one dish and lets the oven do all the hard work! Cook the casserole and then simply sprinkle over the couscous once it’s out of the oven for the perfect all-in-one meal.

Makes 4

Prep Time 15 minutes

Cook Time 1 hour

Ingredients

400 g skinless chicken thigh cutlets

2 cm piece fresh ginger, finely grated

2 cloves garlic, finely chopped

1 tsp ground coriander

1 tsp ground paprika

1 tsp cumin seeds

1 Tbsp oil

1 onion, chopped

2 cups chicken stock

10 dried apricots, cut into quarters

400 g can Wattie's Chickpeas in Springwater, drained

1 cup couscous

fresh coriander leaves to garnish

unsweetened Greek-style yoghurt to serve

NUTRITION INFORMATION
	Avg. Quantity per serve	Avg. Quantity per 100g

INGREDIENTS

Made with

Method

Step 1

Preheat oven to 180°C. Make a few cuts in the chicken flesh.

Step 2

Mix together ginger, garlic, coriander, paprika, cumin seeds and oil to make a paste. Rub the paste over the surface of the chicken. Place chicken in a casserole dish. Add chopped onion. Pour over chicken stock. Add apricots and Wattie’s Chickpeas. Cover.

Step 3

Place casserole in the oven and cook for 1 hour. Remove from the oven. Sprinkle the couscous over the chicken and stir into the sauce. Cover. Allow to stand for 5-10 minutes to allow the couscous to absorb the sauce.

Step 4

Serve garnished with fresh coriander leaves and a spoonful of unsweetened Greek-style yoghurt if wished.

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Original recipe yields 4 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1

400 g skinless chicken thigh cutlets

2

2 cm piece fresh ginger, finely grated

3

2 cloves garlic, finely chopped

4

1 tsp ground coriander

5

1 tsp ground paprika

6

1 tsp cumin seeds

7

1 Tbsp oil

8

1 onion, chopped

9

2 cups chicken stock

10

10 dried apricots, cut into quarters

11

400 g can Wattie's Chickpeas in Springwater, drained

12

1 cup couscous

13

fresh coriander leaves to garnish

14

unsweetened Greek-style yoghurt to serve

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