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Moroccan chicken with roasted vegetable couscous recipe

1 rating

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 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

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.
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.
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.
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.

See more Chicken recipes