Chermoula chicken and nutty couscous

Name: Chermoula chicken and nutty couscous
Prep time: 15 min
Cook time: PT20-25M
Total time: 35 min
Yield: Serves 4
Cuisine: Moroccan recipes
Ingredients: 8 chicken thighs with skin, slashed with a knife; 3 garlic cloves, crushed; 2 tbsp olive oil; 2 tbsp honey; Zest of 2 lemons; 1½ tsp ground cumin; 1 tsp hot paprika; ½ tsp chilli powder; 200g couscous; 1 tbsp extra-virgin olive oil; 300ml hot chicken stock; 3 tbsp chopped fresh flatleaf parsley; The juice of ½ lemon; 25g toasted hazelnuts, chopped

Easy
February 2009

Easy
February 2009

Serves 4
Takes 15 minutes to make, 20-25 minutes to cook, plus marinating

Looking for a way to marinade chicken? This North African-style dish is a beautifully spicy way to serve chicken, with lemon, honey and garlic.

Dairy-free recipes

Nutrition: per serving

Calories: 468kcals
Fat: 23.2g (4.3g saturated)
Protein: 34.7g
Carbohydrates: 33.3g (6.1g sugars)
Salt: 0.7g

Nutrition: per serving

Calories: 468kcals
Fat: 23.2g (4.3g saturated)
Protein: 34.7g
Carbohydrates: 33.3g (6.1g sugars)
Salt: 0.7g

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Ingredients

8 chicken thighs with skin, slashed with a knife
3 garlic cloves, crushed
2 tbsp olive oil
2 tbsp honey
Zest of 2 lemons
1½ tsp ground cumin
1 tsp hot paprika
½ tsp chilli powder
200g couscous
1 tbsp extra-virgin olive oil
300ml hot chicken stock
3 tbsp chopped fresh flatleaf parsley
The juice of ½ lemon
25g toasted hazelnuts, chopped

Ingredients

8 chicken thighs with skin, slashed with a knife
3 garlic cloves, crushed
2 tbsp olive oil
2 tbsp honey
Zest of 2 lemons
1½ tsp ground cumin
1 tsp hot paprika
½ tsp chilli powder
200g couscous
1 tbsp extra-virgin olive oil
300ml hot chicken stock
3 tbsp chopped fresh flatleaf parsley
The juice of ½ lemon
25g toasted hazelnuts, chopped

Method

Preheat the oven to 200°C/fan180°C/gas 6. Marinate the chicken thighs with skin in a bowl with garlic cloves, crushed, olive oil, honey, the zest of 1 lemon, ground cumin, hot paprika and chilli powder. Season and set aside for 15 minutes.
Put the chicken and marinade in a shallow roasting tin and roast for 20-25 minutes, until cooked through.
Meanwhile, in a bowl, mix couscous with the zest of 1 lemon and the extra-virgin olive oil and pour over hot chicken stock. Cover and leave for 10 minutes, then fork through parsley, the juice of ½ lemon and 25g toasted hazelnuts chopped. Serve with the chicken.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Marinate the chicken thighs with skin in a bowl with garlic cloves, crushed, olive oil, honey, the zest of 1 lemon, ground cumin, hot paprika and chilli powder. Season and set aside for 15 minutes.
Put the chicken and marinade in a shallow roasting tin and roast for 20-25 minutes, until cooked through.
Meanwhile, in a bowl, mix couscous with the zest of 1 lemon and the extra-virgin olive oil and pour over hot chicken stock. Cover and leave for 10 minutes, then fork through parsley, the juice of ½ lemon and 25g toasted hazelnuts chopped. Serve with the chicken.