This is a great party dish - it's economical, easy to pull off and very filling.
Preheat the oven to 160°C
In a large high-sided sautéing pan brown the chicken on all sides with a splash of oil. Add the onion, garlic, ground ginger (or fresh grated ginger), cumin, cinnamon, turmeric, chilli, paprika, chopped coriander and the juice and peel of one lemon. Cook for a couple of minutes turning the chicken in all the spices.
Pour in the chicken stock without covering the chicken completely with liquid. Cover the pan with a lid or foil and simmer on a low heat for approx 45 minutes, then remove the lid and continue cooking for a further 10 minutes.
Cut the remaining lemon into slices and brown on both sides in a little hot oil.
Put the couscous and chicken stock into a bowl and cover with cling film or a plate and leave for 5 minutes.
Fluff with a fork and add in olive oil, seasoning, the chopped parsley and lemon zest.
To serve, put the couscous in the middle of the plate and then put two chicken thighs and a chicken wing at the side, garnish with the browned lemon and chopped parsley.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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