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Moroccan Chicken

Serves 4
Prep time: 10 minutes
Cooking time: 45 minutes

The chicken can be cooked ahead of time in the slow cooker, ready with a welcoming aroma at the end of a busy day. Simply roast the pumpkin, steam the couscous and dinner is ready.

Ingredients

Method

  • 4 whole chicken legs or 8 thighs
  • 2 onions, peeled and sliced
  • 4 cloves Numero Uno Garlic, chopped
  • 2 tsp Gregg’s Ground Ginger
  • 2 tsp Gregg’s Ground Cumin
  • 2 tsp Gregg’s Ground Cinnamon
  • 1 bunch parsley, chopped
  • 125g Delmaine Green Stuffed Olives
  • 1 tin Delmaine Crushed Tomatoes
  • Pams Fresh Express Pumpkin pieces 500g
  • 1 capsicum, deseeded and slice
  • 250g Delmaine Couscous
  • 1-2 Sandhurst Pickled Lemons
  • ALSO NEED: pepper, oil, tin foil
View the method
  1. Heat oven to 180ºC.
  2. If using whole chicken legs, cut the in half so you have a drumstick and thigh.
  3. Heat some oil in a pan and brown off the chicken.
  4. Add the onions, garlic and cook until the onions are soft.
  5. Add ginger, cumin, cinnamon and the parsley.
  6. Add olives and the tin of tomatoes. Transfer to an oven dish and cook uncovered for 40-45 minutes or until cooked.
  7. Season the pumpkin and toss with a little oil.
  8. Place on a baking tray and roast, about 20 minutes.
  9. Put the couscous into a bowl, add a glug of oil or a knob of butter and just cover with boiling water. Quickly cover tightly with tin foil and put aside for approximately 10 minutes.
  10. Separate the skin from the pickled lemon and slice finely.
  11. When the pumpkin and capsicum are cooked remove from the oven and fold in the rest of the chopped parsley and the pickled lemon. Season.
  12. Fluff up the couscous using a fork.
  13. Serve the chicken on the couscous with capsicum and pumpkin.

AND MORE

  • Add some large Greek or Kalamata olives. 
  • Substitute coriander for parsley.
  • You can substitute Ras el Hanout spice mix for the cumin, ginger and cinnamon. 
  • It is usually the skin of pickled lemons that are used as the flesh is often too salty. Don’t be afraid to add a little to other recipes.
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