Baked Moroccan Chicken and Pearl Couscous
SERVES 6 PREP & COOK 1 HOUR
■ 750g chicken thigh fillets, trimmed, halved
■ 1½ tblsps Moroccan seasoning
■ 1 large red onion, cut into thin wedges
■ 3 carrots, peeled, coarsely chopped
■ 2 tblsps tomato paste
■ 1½ cups pearl couscous
■ 500ml carton salt-reduced chicken stock
■ 1 tblsp honey
■ ½ cup pitted green olives
■ ½ cup chopped fresh coriander, plus extra to serve
■ 100g feta, crumbled
■ Lemon wedges, to serve
Place chicken in a large bowl. Sprinkle over seasoning.
