Moroccan oven-baked chicken tagine & couscous

Cooking time of 60 minutes – Serves 2

Nutritional Information

• 444 Kcal
• 16g Fat
• 3g Saturates
• 41g Carbohydrates
• 9.5g Fibre
• 28g Protein
• 0.4g Salt

Allergens & Dietary Requirements

Allergens

• Gluten

Dietary Requirements

• Halal
• Kosher
• Dairy-free

Ingredients

• 2 chicken thighs
• 8 green olives
• 2 medium carrots
• 80g dry couscous
• 1/2 lemon
• 1 tsp saffron (optional)
• 3/4 cup water
• 1 tbsp olive oil
• 1/2 tsp paprika
• 2 garlic cloves
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground black pepper
• 1 white onion
• 1/2 cup parsley leaves

Method

1. In a cup, add saffron and 1/4 cup boiling water to let the saffron infuse
2. Add saffron water, juice of 1/2 lemon, paprika, crushed garlic cloves, cumin, coriander, olive oil, cinnamon, ginger and black pepper to your raw chicken in a bowl
3. Leave to marinate for 20 minutes if you wish
4. Chop your onion, olives and carrots and add to a baking tray. Add your marinated chicken mixture. Cover your tray with foil
5. Preheat your oven to 170*C and place your tray in the oven
6. Cook your chicken for 45 minutes until cooked through
7. While cooking, cook couscous by adding dry couscous and 1/2 cup boiling water to a bowl. Cover until couscous is fluffy (around 5-10 minutes)
8. This recipe was created in collaboration with Best Body Africa. For more delicious and nutritious African recipes, check out bestbodyafrica.com