Name: Moroccan lemon chicken
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon ground cumin; 2 teaspoon mild paprika; 1 teaspoon ground turmeric; 1.2 kilogram chicken pieces, with skin on; 1 1/2 tablespoon vegetable or olive oil; 2 red onions, halved, thinly sliced; 2 cloves garlic, crushed; 1 cinnamon stick; 1 small lemon, zest grated, juiced; 1 cup pitted green olives; 3/4 cup dried apricots; 1 1/2 cup couscous; 2 tablespoon chopped mint, plus small leaves extra; greek-style natural yoghurt, to serve

Ingredients

2 tablespoon ground cumin

2 teaspoon mild paprika

1 teaspoon ground turmeric

1.2 kilogram chicken pieces, with skin on

1 1/2 tablespoon vegetable or olive oil

2 red onions, halved, thinly sliced

2 cloves garlic, crushed

1 cinnamon stick

1 small lemon, zest grated, juiced

1 cup pitted green olives

3/4 cup dried apricots

1 1/2 cup couscous

2 tablespoon chopped mint, plus small leaves extra

greek-style natural yoghurt, to serve

Method

1.Combine cumin, paprika and turmeric in a small bowl. Place 1 tablespoon of the spice mixture in a large bowl. Add chicken; toss to coat. Season. Heat half the oil in a saucepan over moderately high heat. Cook and turn chicken, in batches, for 3 minutes or until browned. Transfer to a bowl. Discard oil. Reduce heat to moderate. Add remaining oil to pan; cook and stir onion for 5 minutes or until soft. Add garlic, cinnamon and remaining spice mixture: cook and stir for 30 seconds.

2.Add half the zest, juice, olives and 1 1/2 cups water to pan; stir to combine. Add chicken; bring to the boil. Reduce heat to low; simmer, covered, for 30 minutes. Add apricots; simmer, covered, for 5 minutes more or until heated.

3.Place couscous in a heatproof bowl. Stir in 1 1/ 2 cups boiling water. Cover with plastic food wrap. Set aside for 5 minutes or until liquid is absorbed. Using a fork, fluff and separate grains. Stir in mint and remaining zest.

4.Top chicken with extra mint leaves. Serve with couscous and yoghurt.