Moroccan Imperial & Coastal
Spicy Chicken with Chickpea Couscous
Chicken, chickpeas and couscous roasted in the oven, with a kick of chilli for a Moroccan dish. It comes to the table with green salad.
40 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
Preheat the oven to 400°F In a large roasting tin, mix the chicken pieces, red onion, cherry tomatoes and chickpeas with the chili and olive oil. Season and roast for about 10 mins.
.
- 2
Make up the stock with 2 1/2 cups boiling water. Stir the couscous into the roasting tin followed by the stock, lemon zest and juice. Return to the oven for 15-18 mins until the stock has been absorbed, the chicken is thoroughly cooked and there is no pink meat.
.
- 3
Stir the parsley through, using a fork to lightly separate the couscous. Serve with a green salad.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
