Name: Baked chilli lemon chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon chopped oregano leaves; 2 teaspoon finely chopped preserved lemon; 1 tablespoon moroccan seasoning mix; 1 medium red chilli, finely chopped; 1 whole chicken, halved; 2 bamboo skewers, soaked; Couscous salad; 1 cup couscous; 1 lemon, grated zest and juice of; 1 cup stock or water, boiling; 400 gram can chickpeas, drained, rinsed; 1 red onion, chopped; 1 red capsicum, seeded, chopped; 1/4 cup roughly chopped parsley; 1/4 cup mint leaves

Ingredients

1 tablespoon olive oil

1 tablespoon chopped oregano leaves

2 teaspoon finely chopped preserved lemon

1 tablespoon moroccan seasoning mix

1 medium red chilli, finely chopped

1 whole chicken, halved

2 bamboo skewers, soaked

Couscous salad

1 cup couscous

1 lemon, grated zest and juice of

1 cup stock or water, boiling

400 gram can chickpeas, drained, rinsed

1 red onion, chopped

1 red capsicum, seeded, chopped

1/4 cup roughly chopped parsley

1/4 cup mint leaves

Method

1.Preheat oven to hot, 200°C.

2.In a small bowl, combine all chilli lemon chicken ingredients except chicken, mixing well.

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

4.Place chicken on a rack in a baking dish. Rub marinade over chicken. Bake for 40-45 minutes, until chicken is golden and juices run clear when pierced with a skewer.

5.Meanwhile make the couscous salad; combine couscous, lemon zest and juice in a bowl. Pour boiling stock (or water) over and set aside 5 minutes to absorb. Fluff grains with a fork and stir remaining ingredients through. Season to taste.

6.Serve chicken halves with couscous salad.

Chicken pieces can be used instead. Soak skewers in warm water for 20 minutes to prevent them from scorching during cooking.
Note

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Ingredients

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