|Prep Time||10 mins|
|Cook Time||40 mins|
- 2 ½ tablespoons olive oil
- 200g grape cherry tomatoes
- 1 red and yellow capsicum, seeds removed, cut into large pieces
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 1kg chicken pieces, skin on
- 500ml chicken stock
- 160g pearl couscous
- 150g green olives
- 1/3 cup natural almonds, toasted and chopped
- ¼ cup parsley, chopped
- 1/3 cup coriander and mint leaves to serve
- Lemon zest, to serve
Preheat oven to 200’C (180’C fan). Heat 1½ tablespoons olive oil over medium high heat in a large, oven-proof frypan. Cook the tomatoes and capsicum for 2 minutes until the skins are slightly blistered. Remove from the pan and set aside.
Meanwhile, place the garlic, paprika and cumin in a large snap lock bag; season with salt and pepper. Add the chicken pieces and coat liberally in the seasoning. Heat the remaining tablespoon of oil in the frypan and cook the chicken, skin side down, for 4 minutes. Turn the chicken over and cook for a further 4 minutes or until golden all over. Remove from the pan and set aside.
Add the chicken stock to the frypan and bring to the boil, stir in the couscous and add the chicken back to the pan. Cover with a lid and place in the oven for 20 mins. Add the tomatoes, capsicum and olives, stir through and cook for a further 10 mins or until all the liquid has been absorbed and the couscous and chicken is cooked through.
Fluff the couscous with a fork and stir in the almonds and parsley. Top with coriander, mint leaves and zest to serve.