This flavoursome chicken dish is best created using Bertolli Extra Light.


  • 1/2 cup extra light olive oil, plus ¼ cup extra for frying

  • 3 cloves garlic, crushed

  • 1 tablespoon ground cumin

  • 1 tablespoon ground coriander

  • 1 tablespoon smoked sweet paprika

  • 1/2 teaspoon cayenne pepper

  • 2 tablespoons chopped parsley

  • Juice of 1 lemon

  • 1 X 1.5 kg chicken, cut into quarters (or chicken pieces)

  • Sea salt

  • Couscous:

  • 2 cups hot couscous prepared with packet instructions (with 1 tablespoon olive oil)

  • 1/3 cup chopped parsley

  • 1/3 cup chopped mint

  • Zest and juice of 1 lemon

  • 10 black olives, finely chopped

  • 1 tablespoon chopped pistachio nuts

  • Yoghurt:

  • ½ cup natural yoghurt

  • 2 tablespoons chopped mint

  • ½ teaspoon salt


  • 1.

    Combine all ingredients, except the chicken in a large bowl. Add the chicken and marinade for 2-3 hours or overnight.

  • 2.

    Preheat the oven to 190C. Remove the chicken from marinade brushing off excess. Heat the extra oil in a large oven safe frypan over high heat and fry the chicken pieces skin side down for 4-5 minutes or until crisping. Turn the chicken over and place in the oven for 20-25 minutes or until cooked through.

  • 3.

    To prepare the couscous combine all ingredients. To prepare yoghurt sauce combine all ingredients.

  • 4.

    Serve the chicken with couscous and yoghurt sauce.

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