Moroccan Style Chicken

Unable to load

11 Ingredients

2teaspoons MasterFoods Moroccan Spice Blend (save 1/2 tsp for sprinkling)
1teaspoons MasterFoods Oregano Leaves
2teaspoons tomato paste
8 skinless and boneless chicken thighs
2 cups dry couscous
2teaspoons extra virgin olive oil
1 lemon, zest and juice
260grams chargrilled capsicum, drained
400grams chickpeas, drained
3teaspoons fresh coriander, roughly chopped (save 1 tsp for garnish)
1 lemon, cut into wedges (to serve)

Nutrition per serving

28% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A simple, fuss-free and flavoursome Moroccan style chicken dish – the wash up is minimal, and the end result is a real crowd pleaser.

Tip:

For a leaner option, replace chicken thighs with chicken breast.

Method

Step 1 of 5

Preheat a fan forced oven 220°C.

Step 2 of 5

Mix the Moroccan Spice Blend and tomato paste in a small bowl and coat the chicken thighs evenly and leave to marinate for 1 hour (optional).

Step 3 of 5

Arrange the chicken in a single layer in an oven proof dish, sprinkle over additional Moroccan Spice Blend and roast 5 minutes, then turn the oven down to 180°C and cook for a further 30 minutes, basting occasionally until chicken is cooked through.

Step 4 of 5

In the last 5 minutes of the chicken roasting, cook the couscous as per manufacturer’s instructions. Add the remaining ingredients to the cooked couscous and stir until well combined, then season to taste.

Step 5 of 5

To serve, spoon couscous mix onto a large platter or serving plate and place the chicken thighs on top. Drizzle over any roasting juices and garnish with remaining coriander and lemon wedges on the side.

Crusted Fish With Grape Salsa

Difficulty

Fresh Ideas

Earl Grey Scones With Barker’s Raspberry Jam