Moroccan Recipe.

We just love this Moroccan chicken recipe, and if you've come over recently to our place there is a good chance we've shared this meal with you.

I found it in a Real Living Magazine from September 2009 from Green Collect. And here it is for you to try out too!

Moroccan Chicken with Pistachio & Coriander Couscous
Serves 4-6
Prep time 15 min
Cooking time 25-30 min

1 1/2 tsp ground cumin
1 1/2 tsp ground cinnamon
2 tsp smoky paprika
2 tsp garlic salt
1/4 cup olive oil
8 Chicken thighs on the bone*
1/2 cup natural yoghurt
1 tbsp lemon juice
1 1/2 tbsp chopped fresh chives
sea salt
2 cups chicken stock
2 cups couscous
1 tbsp butter
1/3 cup shelled pistachio kernels chopped coarsely
handful fresh coriander leaves, chopped coarsely
fresh ground black pepper, to taste

1. Preheat oven to 230c (210c fan-forced). Combine cumin, cinnamon, paprika, garlic salt and oil in large bowl. Add chicken and toss to coat. Place on lined baking tray and roast for 25-30 minuted or until chicken is cooked.

2. Meanwhile, combine yoghurt, lemon juice, chives and pinch of salt in small bowl. Cover with cling film and refrigerate until needed.

3. Bring stock to the boil. Place couscous and butter in medium bowl and pour over boiling stock. Cover with cling film and set aside for 5 minutes. Remove cling film and use fork to separate couscous. Stir through pistachios and coriander. Season with salt and pepper to taste.

4. Remove chicken from oven and serve with coriander & pistachio couscous and a generous dollop of yoghurt.

(*Chicken thigh cutlets which are skinless and very affordable from Woolworths are excellent)

Please let me know if you try this recipe! It's our favourite at the moment.