Moroccan spiced chicken with couscous

At a glance

Preparation time: 45 minutes

Difficulty: Easy

Serves: 4

Ingredients

• 4 chicken thigh fillets, skin removed, boneless
• 2 tablespoons canola oil
• 2 tablespoons Moroccan seasoning
• 2 cloves garlic, crushed
• 2 cups stock (salt-reduced if available) or water
• 2 cups couscous
• 1/2 cup sultanas (or chopped apricots, currants, cranberries)
• 1 medium tomato, diced
• 1 medium cucumber, diced
• 1/2 cup fresh parsley, chopped
• 1/2 small red onion, diced
• Juice of 1 lemon

Steps

1. Preheat oven to 200°C. Arrange fillets evenly on an oven tray with baking paper.
2. Rub fillets with oil, Moroccan seasoning and crushed garlic. Bake for 20 to 30 minutes, or until cooked through.
3. Bring stock to a boil. Add couscous and stir. Cover with lid, remove from heat and leave for 5 min to absorb the liquid.
4. Fluff couscous with a fork. Add sultanas, tomato, cucumber, parsley, onion and lemon juice. Mix well until combined.

This recipe has been developed with Western Sydney Local Health District in partnership with St Vincent de Paul Society, Parramatta Central Council.