Barbecued Moroccan Chicken with Spicy Couscous

(9)

Ingredients:

Tegel Fresh Chicken Skinless Thighs
  • 1 Tbsp olive oil
  • 1 Tbsp Moroccan seasoning
  • 1 Tbsp chopped coriander
  • 500g Tegel Fresh Chicken Skinless Thighs cut into strips
    Couscous:
  • 1 Tbsp olive oil
  • 1 red onion, sliced
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 1/2 cups couscous
  • 2 cups boiling water
  • 2 Tbsp lemon juice
  • 2 Tbsp chopped coriander
  • 2 Tbsp slithered almonds, toasted

Method:

1. Place the oil, Moroccan seasoning, coriander and Tegel Fresh Chicken Skinless Thighs in a bowl. Mix well. Cover and refrigerate for 30 minutes.

2. Preheat the barbecue. Cook the chicken over a medium heat for 8 to 10 minutes or until the chicken is golden brown and cooked through.

Couscous:
3. Heat a frying pan over medium heat. Add the olive oil and the red onion and cook for 2 to 3 minutes. Add the cumin and coriander and cook for a further minute, stirring. Add the couscous, water, lemon juice. Season with a little salt and pepper. Remove from the heat, cover and leave to stand for 5 minutes. Stir in the coriander and almonds.

4. Place the couscous on a serving platter and top with the chicken. Garnish with extra coriander and toasted almonds if desired. Serve with a green salad.

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