Moroccan-inspired chicken with couscous

Ingredients

• 1.5 kg whole chicken (cut into 8 portions)
• 25 g shawarma spice mix
• 1 tbsp smoked paprika (Woolworths brand recommended)
• 0.33 cup extra virgin olive oil (divided)
• 2 small red onions (cut into thin wedges)
• 2 cups reduced-salt chicken stock
• 2 oranges (thickly sliced into rounds)
• 1.5 cups couscous (dry)
• 0.25 bunch coriander (leaves picked and divided; some chopped)
• 75 g pomegranate arils

Steps

1. 1

   Preheat oven to 200°C (180°C fan-forced).

2. 2

   Using kitchen scissors, cut the whole chicken into 8 portions.

3. 3

   In a small bowl, combine the shawarma spice mix, smoked paprika, and 1/4 cup of the olive oil to create a marinade.

4. 4

   Heat the remaining olive oil in a large ovenproof heavy-based pan over medium-high heat.

5. 5

   Add the chicken pieces to the pan, skin-side down, and cook for 2-3 minutes or until the skin is golden. Transfer the chicken to a plate.

6. 6

   Add half of the red onion wedges to the pan. Cook, stirring, for 2 minutes or until the onion softens.

7. 7

   Remove the pan from the heat. Arrange the chicken pieces on top of the onions in the pan.

8. 8

   Brush the chicken with half of the prepared spice mixture.

9. 9

   Pour the chicken stock into the pan around the chicken.

10. 10

    Bake in the oven, uncovered, for 35 minutes. Occasionally brush the chicken with the remaining spice mixture during this time.

11. 11

    Add the orange slices and the remaining red onion wedges to the pan. Bake for a further 10 minutes or until the chicken is cooked through and the orange and onion have softened slightly.

12. 12

    Meanwhile, place the dry couscous in a heatproof bowl. Cover with 3 cups of boiling water.

13. 13

    Stir with a fork, then cover the bowl and set aside for 5 minutes or until all the liquid has been absorbed.

14. 14

    Stir the couscous with a fork to separate the grains. Chop most of the coriander leaves (reserving a small handful for garnish) and stir them through the couscous.

15. 15

    To serve, spoon one-quarter of the couscous mixture into a large serving dish. Top with the chicken pieces and ladle over the stock and onion mixture from the pan.

16. 16

    Sprinkle with pomegranate arils and the reserved whole coriander leaves. Serve with the remaining couscous on the side.

Notes

Ensure the pan used is truly ovenproof and heavy-based to prevent the stock from evaporating too quickly or the onions from burning.

Nutrition per serving

• main
• chicken
• roast
• one-pan
• Moroccan
• dinner