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.
What do I need ?
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.
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
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How do I make it ?
Preheat oven to 180°C. Make a few cuts in the chicken flesh.
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.
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.
Serve garnished with fresh coriander leaves and a spoonful of unsweetened Greek-style yoghurt if wished.