Baked Moroccan Chicken & Couscous
- 1 teaspoon ground cumin
- I teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pepper
- 4 skinless, bone-in chicken breast halves (250g each)
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 1 cup couscous
- 1½ cups boiling chicken stock
- 1/4 cup chopped fresh coriander or parsley
- 1/4 cup chopped dates or raisins
- 2 tablespoons lemon juice
- 1 lemon, cut into 8 wedges
Preparation:20min › Cook:35min › Ready in:55min
- Combine the cumin, ground coriander, ginger, cinnamon, pepper and a pinch of salt in a small bowl. Rub the spice mixture onto the chicken.
- Preheat the oven to 190°C. Heat the oil in a large nonstick frying pan over moderate heat. Add the chicken and cook for 3 minutes on each side. Transfer the chicken to a plate.
- Add the onion and garlic to the pan and cook for 5 minutes. Add the couscous and boiling stock; stir, cover, remove from the heat and let stand for 5 minutes. Gently stir in the chopped coriander and dates with a fork.
- Make 4 mounds of the couscous mixture in a 23 x 33 cm baking dish and place a chicken breast half on each mound. Sprinkle the chicken with lemon juice, cover with foil, then bake for 10 minutes. Uncover and bake for a further 10 minutes or until the chicken is cooked through. Serve each person a mound of couscous topped with a sliced chicken breast half. Garnish with lemon wedges.
I was testing this recipe for making at a camp (60 kids) and the spices were perfect and the couscous was very good. I was especially looking for a recipe I could do in the oven and this is perfect. Thank you! - 22 Jun 2011
Altered ingredient amounts. I cut up the chicken into bite sizes before mixing with the spices. The chicken came out wonderfully moist and delicious. - 22 Jun 2011
Something else. ,I used moroccan coating & stuffed chicken with whole garlic cloves & onion rings. Served with lemon wedges. Delicious. - 03 Mar 2010