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 and place chicken in a casserole dish. Add chopped onion. Pour over chicken stock. Add apricots and Wattie’s Chickpeas and cover with a lid
Place casserole in the hot 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 yoghurt
400 g
Tegel chicken thighs, lean
2
fresh ginger, finely grated
2 cloves
, finely chopped
1 tsp
ground coriander
1 tsp
ground paprika
1 tsp
cumin seeds
1 tbsp
1
onion, chopped
2 cups
Chicken stock, reduced-salt
10
dried apricots, quartered
400 g
Wattie's Chickpeas , drained
1 cup
couscous,instant
fresh coriander leaves, garnish
¼ cup
yoghurt, , plain unsweetened
Per serve
Energy
1993kJ
Saturated Fat
2.3g
Total Carbohydrate
47.3g
Sugars
11.9g
Dietary Fibre
9.8g
Sodium
533mg
Method
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 and place chicken in a casserole dish. Add chopped onion. Pour over chicken stock. Add apricots and Wattie’s Chickpeas and cover with a lid
Place casserole in the hot 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 yoghurt
Method
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 and place chicken in a casserole dish. Add chopped onion. Pour over chicken stock. Add apricots and Wattie’s Chickpeas and cover with a lid
Place casserole in the hot 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 yoghurt
