Moroccan Chicken Couscous
This recipe also works well with barbecued chicken – for those long, warm summer days
Serves 4, prep time 15 mins, cook for 40 mins – easy to make.
600g The Co-operative Truly Irresistible Freedom Food Free Range chicken thighs (skin removed)
3 tsp ground coriander
1 tsp ground cinnamon
1 tsp paprika
2 lemons, 1 juiced, 1 zest grated and juiced
50g pistachios, chopped
75g dried apricots, chopped
20g fresh mint, chopped
Pre-heat oven to 200°C/Gas 6. Combine the coriander, cinnamon and paprika in a bowl. Dust the chicken with the spice mix but save two teaspoons for the couscous. Spray oil into an ovenproof dish and place the chicken in it. Pour over the juice of one lemon and roast in the oven for 40 minutes.
Meanwhile, mix the couscous in a bowl with the saved spice mix. Add boiling water, cover with cling film and leave for five minutes.
Fluff the couscous with a fork. Add the pistachios, apricots, mint and the zest and juice of the second lemon. Tear chicken into strips and mix together with the couscous.