Name: Pan-roasted chicken with lemon couscous
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

Women's Weekly Food