3 tbsp. MasterFoods™ Moroccan Seasoning, divided in half
2 tbsp. Tomato Paste
8 Chicken Thighs
2 cups Couscous
2 tbsp. Olive Oil
1 tbsp. MasterFoods™ Oregano Leaves
2 lemons, juice and zest of one, the other cut into wedges
1 small jar of Roasted Capsicum, drained
1 400 g tin Chickpeas, rinsed and drained
2 tbsp. chopped fresh Coriander, plus extra to garnish
Preheat an oven to 220°C.
Combine half the Moroccan Seasoning and tomato paste in a bowl. Coat the chicken and leave to marinate for 1 hour.
Place chicken in an oven proof dish and sprinkle with remaining Moroccan seasoning. Cook at 220°C for 5 minutes, then turn the oven down to 180°C and cook for a further 25 minutes, or until chicken is cooked through, basting frequently. Rest for 20 minutes.
While the chicken is resting, prepare the couscous as per manufacturer’s instructions. Combine the couscous and all other ingredients in a bowl, mix to combine, and set aside until needed.
To serve, spoon couscous on serving plate and place the chicken on top. Garnish with extra coriander and serve with lemon wedges.
For a healthier option replace chicken thigh with chicken breast, or lean lamb.
Perfect also with eggplant, zucchini, and pumpkin instead of chicken.