Baked Moroccan Chicken

I thought I’d share it, cos it is so yummy. I really like to use the “Moroccan Chermoulah” made by Zest rubs on the chicken. Makes it really yummy.

Baked Moroccan Chicken

* serves: 4
* yield: 4 servings
* ready in: 55 mins (20 mins Prep - 35 mins Cook)

Chicken & couscous ingredients

* 1 teaspoon ground cumin
* I teaspoon ground coriander
* 1/2 teaspoon ground ginger
* 1/2 teaspoon cinnamon
* 1/2 teaspoon pepper
* Salt
* 4 skinless, bone-in chicken breast halves (250g each)
* 2 teaspoons olive oil
* 1 medium onion, finely chopped
* 3 cloves garlic, crushed
* 1 cup couscous
* 11/2 cups boiling chicken stock
* 1/4 cup chopped fresh coriander or parsley
* 1/4 cup chopped dates or raisins
* 2 tablespoons lemon juice
* 1 lemon, cut into 8 wedges

Chicken & couscous preparation method

1. Combine the cumin, ground coriander, ginger, cinnamon, pepper and a pinch of salt in a small bowl. Rub the spice mixture onto the chicken.

2. Preheat the oven to 190°C. Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken and cook for 3 minutes on each side. Transfer the chicken to a plate.

3. Add the onion and garlic to the pan and cook for 5 minutes. Add the couscous and boiling stock; stir, cover, remove from the heat and let stand for 5 minutes. Gently stir in the chopped coriander and dates with a fork.

4. Make 4 mounds of the couscous mixture in a 23 x 33 cm baking dish and place a chicken breast half on each mound. Sprinkle the chicken with lemon juice, cover with foil, then bake for 10 minutes. Uncover and bake for a further 10 minutes or until the chicken is cooked through. Serve each person a mound of couscous topped with a sliced chicken breast half. Garnish with lemon wedges.

Cate Maguire