MOROCCAN ROASTED CHICKEN BEAN TAJINE WITH COUSCOUS
This Moroccan tajine bean mix creates the perfect base for a delicious Moroccan-inspired meal matched with cooked chicken thigh and couscous. Just add water, cook and serve for a very easy mid-week meal.
Ingredients
1 Alexandra’s Moroccan bean tajine mix
8 chicken thighs
250g Alexandra’s plain couscous
18g Farro parsley, roughly chopped
18g Farro coriander, roughly chopped, reserve a little for serving
18g Farro dill, roughly chopped
1 shallot, finely diced
1 lemon, zest and juice
½ Ludbrook House preserved lemon, pulp removed, skin thinly sliced
2 tablespoons olive oil
Method
Pre-heat oven to 220c
Add the ingredients for the bean tajine to a medium-sized saucepan along with 3 cups of water
Bring to a boil over a medium heat, reduce heat and simmer, covered, for 30 mins until cooked through
Place chicken thighs on a roasting tray and lightly rub all over with ½ tablespoon olive oil and season
Roast chicken thighs in oven for 12-15 mins until golden brown and cooked through
Prepare the couscous as per the packet instructions
Remove chicken thighs from oven and set aside
Remove bean tajine from heat, season to taste and set aside
In a medium-sized mixing bowl, add the cooked couscous, parsley, coriander, dill shallot, lemon zest and juice, preserved lemon and 1½ tablespoons olive oil. Season to taste and stir to combine
Serve the herbed couscous topped with the bean tajine, oven-roasted chicken thighs and a sprinkle of fresh coriander