Pan-roasted chicken with lemon couscous

ingredients

• Pan-roasted chicken with lemon couscous

  • 4 200g chicken thigh cutlets, skin on, excess fat trimmed
  • 1 tablespoon moroccan seasoning mix
  • 2 tablespoon olive oil
  • 3 1/2 cup (875ml) chicken or vegetable stock
  • 325 gram pumpkin, peeled, seeded, cut into small wedges
  • 1 red onion, thinly sliced
  • 1 1/2 cup (300g) couscous
  • 1/2 cup chopped coriander
  • 2 tablespoon diced preserved lemon
  • 1/4 teaspoon paprika, to serve
  • 200 gram baba ganoush, to serve

method

• Pan-roasted chicken with lemon couscous

  • 1

    Pat chicken pieces dry with paper towel. Rub seasoning over chicken.

  • 2

    Heat 1 tablespoon oil in a large, deep frying pan on medium. Cook chicken 4 minutes each side, or until brown.

  • 3

    Add 1/2 cup stock. Cover; cook 8 minutes, or until chicken is cooked through. Remove chicken and any remaining stock. Cover loosely with foil, to keep warm.

  • 4

    Heat remaining oil in same pan on medium. Cook pumpkin and onion 5 minutes, or until softened and starting to colour. Add remaining stock; cover and cook 5 minutes, or until vegetables are tender.

  • 5

    Stir in couscous. Remove from heat and cover; stand 5 minutes. Add coriander and preserved lemon; fluff up with a fork.

  • 6

    Top lemon couscous with chicken and paprika, and serve with baba ganoush.