Moroccan Chicken and Pearl Couscous
Recipe: #1342
October 25, 2011
Categories: Side Dishes, Chicken, Cucumber Peppers, Mediterranean, Moroccan, Oven Bake, Chicken Dinner, more
"Another delicious pearl couscous recipe. The Mediterranean flavors are not too heavy but definitely there. I am sure you can change up different chicken pieces and use the thighs but I only use the drumsticks. Also you can just make the couscous without the chicken making it a side dish instead."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (735.6 g)
- Calories 766.2
- Total Fat - 30.2 g
- Saturated Fat - 8.2 g
- Cholesterol - 24.9 mg
- Sodium - 544.9 mg
- Total Carbohydrate - 110.9 g
- Dietary Fiber - 8.8 g
- Sugars - 16.4 g
- Protein - 18 g
- Calcium - 414.3 mg
- Iron - 5.6 mg
- Vitamin C - 81 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix oil with the mustard seeds, cumin seeds, curry, chilli paste and salt and pepper in a small bowl
Step 2
Place chicken drumsticks in a bowl and coat with half the oil mixture. Rubbing in to make sure it is coated well. Place chicken on a rack and put in preheated oven of 400 for about 25 minutes. Turn chicken a few times during cooking.
Step 3
Heat 1/2 tablespoon oil in a pan over medium heat and add in onion, stir for about 1 minute and add in pepper and stir for another 3 minutes. Add zucchini and the rest of the oil mixture and blend well.
Step 4
Add in the couscous and stir for about 30 seconds to coat, then add in tomato paste and stock. Bring to a simmer and cook covered for 10 minutes over a low heat. Just check to make sure couscous is not drying out too quickly , if so just add a little more stock or water.
Step 5
Add in the cumin and stir
Step 6
If serving on a platter, spread the couscous and lay the chicken drumsticks on top and garnish with coriander leaves if using.
Tips
No special items needed.
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