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 | ||
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| Avg. Quantity per Serving | 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. Tips
What do I need?
Select All
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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