PERSIAN-STYLE CHICKEN & COUSCOUS

INGREDIENTS

■ 1t smoked paprika

■ 2T extra virgin olive oil

■ 2T honey

■ ¼ cup (60ml) sherry vinegar

■ 2 cloves garlic, sliced thinly

■ 1 medium red onion, sliced thinly

■ 285g marinated red pepper, drained

■ 2T raisins

■ 4 chicken pieces

■ 1 cup pearl couscous

■ 1 cup chicken stock

■ ¼ cup pistachios, chopped

■ ¼ cup marinated pitted green olives, chopped coarsely

■ ¼ cup each dill, mint, parsley, leaves picked

■ 2T lemon juice

■ 1T pomegranate molasses, optional, to serve

METHOD

1. Preheat the oven to 200°C (180°C fan). Place the paprika, oil, honey, vinegar, garlic, onion, red pepper, raisins and chicken skin side down in an oiled mediumsized baking dish. Season and toss to combine.

2. Roast uncovered for 40 minutes. Carefully remove the chicken, add the couscous and stock, and stir to combine. Turn the chicken skin side up and cook for 25-30 minutes, or until the couscous is tender and chicken is golden. Set aside to rest for 5 minutes.

3. Meanwhile, combine the pistachios, olives, herbs and lemon juice in a small bowl, and toss to combine.

4. Sprinkle the herb salad mixture over the chicken and vegetables. Serve drizzled with the molasses.

COOK’S NOTE Pearl and regular couscous are both made with semolina flour and water, but regular couscous is much smaller and irregularly shaped. Pearl couscous has a soft, chewy texture and is a great alternative to pasta. Available from most supermarkets.