Chicken and Vegetable Chermoula

“A tasty and nutritious midweek meal.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the tomatoes, cilantro, parsley, garlic, cumin, coriander seeds, paprika, lemon juice and cayenne in a bowl. Add the chicken and potatoes.
  2. Cover and place in the fridge to marinade, ideally overnight, but for at least an hour.
  3. Preheat the oven to 350°F.
  4. Tip the couscous into a bowl and cover with boiling water. Cover the bowl with a clean tea-towel. Leave to stand for about 10 minutes.
  5. Put the chicken, potatoes and the marinade into an ovenproof dish. Top with the couscous and season with pepper.
  6. Place in the oven and bake for 40 minutes or until the chicken is cooked and the couscous is golden.

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