Recipe

Moroccan chicken thighs served with couscous, yoghurt and pomegranate seeds.

Serves: 4 | Prep time: 20 mins | Cooking time: 50 mins

Mediterranean | Main

Ingredients

• 1x Onion
• 1kg Pack Chicken Thigh Fillets
• 1x Lemon
• 2x Cloves Garlic
• 400g Tin Chickpeas
• 400g Tin Chopped Tomatoes
• 100g Dried Apricots
• 100g Pitted Green Olives
• 1 Tsp. Ground Cinnamon
• 1 Tsp. Ground Cumin
• 1 Tsp. Paprika
• 30ml Rapeseed Oil
• 250g Couscous
• 8g Fresh Coriander
• 25g Pine Nuts
• 150g Greek Yogurt
• 1x Chicken Stock Pot
• Sea Salt
• Black Pepper

Method

1. Pre-heat the oven to 200°C/Gas Mark 6.
2. Put the chicken thighs into a large casserole dish. Juice the lemon and drizzle over the chicken.
3. Add the cinnamon, cumin, paprika, salt, and pepper into a small bowl and mix well. Then rub this mixture over the chicken thighs.
4. Peel and finely chop the onion. Peel and mince the garlic. Then, in a large frying pan, sauté the onion and garlic for a few minutes in the oil.
5. Chop the apricots and add to the frying pan, along with the drained chickpeas, olives, and the tinned tomatoes.
6. Next, add the stockpot and 100ml of boiling water. Bring to the boil, then pour over the chicken.
7. Cook in the oven, uncovered, for 50 minutes.
8. Add the couscous and 100ml of boiling water to a fresh pan. Cover and leave for 10 minutes.
9. Chop the coriander.
10. Dry fry the pine nuts in a pan for a couple of minutes until golden.
11. Add the coriander to the couscous.
12. Serve the chicken with the couscous, alongside the yogurt and the pomegranate seeds.