Name: Baked Moroccan Chicken and Pearl Couscous
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6
Ingredients: 750g chicken thigh fillets, trimmed, halved; 1 and 1/2 tbsps Moroccan seasoning; 1 large red onion cut into thin wedges; 3 carrots, peeled, coarsely chopped; 2 tbsps tomato paste; 1 1/2 cups pearl couscous; 500ml carton salt reduced chicken stock; 1 tbsp honey; 1/2 cup pitted green olives; 1/2 cup chopped fresh coriander, plus extra to serve; 10g feta, crumbled; Lemon wedges, to serve

This quick and easy recipe is the perfect winter warmer.

Jam-packed with all of our favourite ingredients, our Baked Moroccan Chicken and Pearl Couscous recipe will leave you coming back for a second plate.

Ingredients

750g chicken thigh fillets, trimmed, halved

1 and 1/2 tbsps Moroccan seasoning

1 large red onion cut into thin wedges

3 carrots, peeled, coarsely chopped

2 tbsps tomato paste

1 1/2 cups pearl couscous

500ml carton salt reduced chicken stock

1 tbsp honey

1/2 cup pitted green olives

1/2 cup chopped fresh coriander, plus extra to serve

10g feta, crumbled

Lemon wedges, to serve

Method

Place chicken in a large bowl. Sprinkle over seasoning. Toss to coat.

Heat an oiled, large, flameproof casserole dish (14 cup capacity) over medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until browned. Remove. Add onion and carrot. Cook, stirring, until lightly browned. Add tomato paste. Cook, stirring, for a further 1 minute.

Stir in couscous, stock, honey and ⅓ cup water. Return chicken to the dish. Stir to combine. Cover with lid or foil.

Cook in a moderate oven (180C) for about 35 minutes, or until liquid is absorbed and couscous is tender. Stir in olives and coriander. Scatter over feta. Stand covered for 5 minutes.

Sprinkle it with extra coriander. Serve with lemon wedges.

TIP: If preferred, complete Step 2 in a large non-stick frying pan, then transfer chicken and veggies to a large ovenproof dish (14 cup capacity) and proceed with Step 3.

New Idea team