Moroccan chicken with pearl couscous & vegetable salad

Prep Time: 10

Cook Time: 30

Total Time: 35

Servings people

Appliance/Function:

Preheat the oven to 220 °C or 210 °C fan bake. Line an oven tray with baking paper. Bring a jug of water to a boil.

Peel and slice 1 red onion into 2cm wedges. Dice 2 parsnip into 1cm chunks. Peel and dice 400 g pumpkin into 1cm chunks. Place the onion, parsnip and pumpkin on the prepared oven tray. Drizzle with 1 tbsp olive oil and season with salt and pepper and toss to combine. Spread in a single layer and cook for 20-25 minutes or until tender and golden.

Add 2 cubes chicken stock and 500 ml or 2 cups of boiling water to a jug and stir to dissolve stock. Peel and mince 4 cloves garlic. Heat 1 tbsp olive oil in a medium pot on medium-high heat. Add the garlic and cook for 1 minute. Add 1 tbsp olive oil and 1 cup pearl couscous and cook until the couscous is lightly browned. Add ¼ cup currants and the chicken stock and bring to a boil. Stir to combine, cover and simmer, stirring occasionally, for 16 minutes or until the liquid is absorbed. Fluff up with a fork.

Meanwhile, combine 2 tbsp flour and 2 tbsps Moroccan seasoning in a large bowl. Add 500 g chicken thighs and toss to coat. Heat 1 tbsp olive oil in a large frypan on medium heat. Add the chicken and cook for 4-5 minutes on each side, or until golden and cooked through. In the last 2 minutes of cooking, add 2 tbsp honey and turn the chicken to coat. Set aside to rest before slicing diagonally on an angle.

Roughly chop 2 cups baby spinach. Zest 1 lemon to get a pinch. Roughly chop 1 bunch mint leaves. Add the roasted vegetables, couscous, spinach, lemon zest and mint (reserve some for garnishing) to a large bowl. Season to taste with salt and pepper and toss to combine.

In a small bowl, combine ½ cup Greek yoghurt and a squeeze of lemon juice. Season to taste with salt and pepper and set aside.

Divide the pearl couscous vegetable salad between bowls and top with the Moroccan chicken. Drizzle over the lemon yoghurt and garnish with the remaining mint.