Moroccan chicken with pistachio and coriander couscous

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Moroccan chicken with pistachio and coriander couscous
  • 1 1/2 teaspoon ground cumin
  • 1 1/2 teaspoon ground cinnamon
  • 2 teaspoon smoky paprika
  • 2 teaspoon garlic salt
  • 1/4 cup olive oil
  • 8 chicken thighs on the bone
  • 1/2 cup natural yoghurt
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon chopped fresh chives
  • sea salt
  • 2 cup chicken stock
  • 2 cup couscous
  • 1 tablespoon butter
  • 1/3 cup shelled pistachio kernels, chopped coarsely
  • handful fresh coriander leaves, chopped coarsely
  • freshly ground black pepper, to taste


Moroccan chicken with pistachio and coriander couscous
  • 1
    Preheat oven to 230°C (210°C fan-forced). Combine cumin, cinnamon, paprika, garlic salt and oil in large bowl. Add chicken thighs and toss to coat. Place chicken skin side up on lined baking tray and roast for 25 to 30 mins or until chicken is cooked and skin is crispy.
  • 2
    Meanwhile, combine yoghurt, lemon juice, chives and pinch of salt in small bowl. Cover with cling wrap and refrigerate until needed.
  • 3
    Bring stock to boil. Place couscous and butter in medium bowl and pour over boiling stock. Cover with cling wrap and set aside for 5 mins. Remove cling wrap and use fork to separate couscous. Stir through pistachios and coriander. Season with salt and pepper to taste.
  • 4
    Remove chicken from oven. Serve with coriander couscous and a generous dollop of lemon yoghurt.


If the skin of the chicken doesn't get crispy enough in the cooking time, simply place the chicken under the grill for about 2 minutes.

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