‘One dish’ Moroccan chicken and couscous

Save time in the kitchen with this healthy Moroccan recipe cooked all in one dish.

SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 30 - 45 mins
MEAL TYPE Dinner

Method

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

  2. Mix together ginger, garlic, coriander, paprika, cumin seeds and oil to make a paste.

  3. 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

  4. Place casserole in the hot oven and cook for 1 hour. Remove from the oven.

  5. 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

  6. Serve garnished with fresh coriander leaves and a spoonful of yoghurt

  • 400 g
    Tegel chicken thighs, lean
  • fresh ginger, finely grated
  • 2 cloves
    garlic, finely chopped
  • 1 tsp
    ground coriander
  • 1 tsp
    ground paprika
  • 1 tsp
    cumin seeds
  • 1 tbsp
    canola oil
  • 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

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

  2. Mix together ginger, garlic, coriander, paprika, cumin seeds and oil to make a paste.

  3. 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

  4. Place casserole in the hot oven and cook for 1 hour. Remove from the oven.

  5. 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

  6. Serve garnished with fresh coriander leaves and a spoonful of yoghurt