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Moroccan chicken with roasted vegetable couscous recipe

Moroccan chicken with roasted vegetable couscous recipe

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Chicken pieces – you can use thighs, legs or a mixture of both – are marinated in stock paste, cinnamon, coriander and ginger before roasting and serving with a wonderful herby couscous. You can swap the frozen veg for a mix of fresh vegetables if you prefer; see tip below. See method

  • Serves 4
  • Takes 1 hr plus marinating
  • 660 calories / serving
  • Dairy-free

Ingredients

  • 1 tbsp Kallø organic vegetable & mixed herbs stock paste
  • 2 tsp ground cinnamon
  • 1½ tsp ground coriander
  • 1 tsp ground ginger
  • 1 tbsp olive oil
  • 1kg chicken pieces on the bone
  • 400g frozen Mediterranean-style chargrilled vegetables
  • 2 tbsp harissa paste
  • 200g couscous
  • 2 tbsp finely chopped mint leaves
  • 2 tbsp finely chopped coriander
  • finely grated zest and juice ½ lemon
  • 40g pomegranate seeds
  • 40g flaked almonds
  • lemon wedges, to serve (optional)

Perfect with:

Kallø Organic Vegetable & Mixed Herbs Stock PasteMarinate, stir in or make a stock to add masses of flavour to your meal Kallø Organic Vegetable & Mixed Herbs Stock Paste
Marinate, stir in or make a stock to add masses of flavour to your meal
Shop ingredients

Each serving contains

  • Energy

    2760kj
    660kcal
    33%
  • Fat

    33g 48%
  • Saturates

    7g 35%
  • Sugars

    9g 10%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 49g Protein 37g Fibre 7.6g

Method

  1. Mix the Kallø organic stock paste with the spices and 1 tbsp olive oil, then tip into a large bowl with the chicken and rub all over the skin. Cover and allow to marinate in the fridge for at least 1 hr, or up to 6 hrs.​ 
  2. Meanwhile, heat the oven to gas 6, 200˚C, fan 180˚C. Spread the chicken pieces out on a baking tray and bake for 20 mins. Toss the vegetables with the harissa on another tray and bake with the chicken for a further 25 mins.
  3. Meanwhile, mix the couscous with 250ml boiling water in a heatproof bowl and cover with a plate. Allow to absorb for 5 mins, then fluff up with a fork and toss the lemon zest and juice, and most of the herbs, pomegranate and almonds.​
  4. When the vegetables are tender and crisp, toss them with the couscous and serve the chicken on top with the remaining herbs, almonds and pomegranate scattered on top. Serve with lemon wedges, if you like.

Tip: You can swap the frozen vegetables ​for 350g butternut squash, 1 aubergine, 2 mixed peppers (all cut into 3cm chunks) and 1 large red onion (thinly sliced). Toss the squash and aubergine with harissa and 1 tbsp oil and spread out on a baking tray. Put in the oven at the same time as the chicken. After 25 mins, add the peppers and onions to the tray, toss together and cook alongside the chicken for a further 20 mins.​ Continue from step 3.

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