Ingredients
750g chicken thigh fillets, trimmed, halved
1 and 1/2 tbsps Moroccan seasoning
1 large red onion cut into thin wedges
3 carrots, peeled, coarsely chopped
2 tbsps tomato paste
1 1/2 cups pearl couscous
500ml carton salt reduced chicken stock
1 tbsp honey
1/2 cup pitted green olives
1/2 cup chopped fresh coriander, plus extra to serve
10g feta, crumbled
Lemon wedges, to serve
Method
-
Place chicken in a large bowl. Sprinkle over seasoning. Toss to coat.
-
Heat an oiled, large, flameproof casserole dish (14 cup capacity) over medium to high heat. Add chicken. Cook for about 2 minutes on each side, or until browned. Remove. Add onion and carrot. Cook, stirring, until lightly browned. Add tomato paste. Cook, stirring, for a further 1 minute.
-
Stir in couscous, stock, honey and ⅓ cup water. Return chicken to the dish. Stir to combine. Cover with lid or foil.
-
Cook in a moderate oven (180C) for about 35 minutes, or until liquid is absorbed and couscous is tender. Stir in olives and coriander. Scatter over feta. Stand covered for 5 minutes.
-
Sprinkle it with extra coriander. Serve with lemon wedges.
TIP: If preferred, complete Step 2 in a large non-stick frying pan, then transfer chicken and veggies to a large ovenproof dish (14 cup capacity) and proceed with Step 3.