Name: Baked chilli lemon chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon chopped oregano leaves; 2 teaspoon finely chopped preserved lemon rind or grated rind of 1 lemon; 1 teaspoon moroccan seasoning mix; 1 medium red chilli, deseeded and finely chopped; 1 size-16 chicken, halved lengthways; Couscous salad; 1 cup (200 grams) couscous; 1 lemon, grated rind and juice; 1 cup (250 millilitres) boiling stock or water; 400 gram can chickpeas, drained and rinsed; 1 red onion, finely chopped; 1 red capsicum, seeded and finely chopped; 1/4 cup finely chopped parsley; 1/4 cup finely chopped mint

Ingredients

1 tablespoon olive oil

1 tablespoon chopped oregano leaves

2 teaspoon finely chopped preserved lemon rind or grated rind of 1 lemon

1 teaspoon moroccan seasoning mix

1 medium red chilli, deseeded and finely chopped

1 size-16 chicken, halved lengthways

Couscous salad

1 cup (200 grams) couscous

1 lemon, grated rind and juice

1 cup (250 millilitres) boiling stock or water

400 gram can chickpeas, drained and rinsed

1 red onion, finely chopped

1 red capsicum, seeded and finely chopped

1/4 cup finely chopped parsley

1/4 cup finely chopped mint

Method

1.Preheat oven to 180°C. Combine all ingredients except chicken in a bowl.

2.Wash chicken halves and pat dry with paper towel. Push a bamboo skewer lengthwise through centre of each piece of chicken to hold in shape.

3.Rub marinade over chicken and place on a rack in a baking pan. Bake 40-45 minutes, until chicken is golden and juices run clear when pierced with a skewer.

4.Meanwhile, make Couscous Salad by combining couscous and lemon rind in a bowl. Pour over stock and stand for 5 minutes. Fluff grains with a fork and stir through remaining salad ingredients. Season to taste.

5.Halve each piece of chicken and serve with Couscous Salad.

Chicken pieces would also work well.
Note

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Ingredients

Method

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