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- 3 tsp The Co-operative ground coriander
- 1 tsp The Co-operative ground cinnamon
- 1 tsp The Co-operative paprika
- 600g The Co-operative Elmwood skinless boneless chicken thighs
- spray oil
- 2 lemons, 1 juiced, 1 zest grated and juiced
- 250g couscous
- 300ml water
- 50g pistachios, chopped
- 75g The Co-operative ready-to-eat dried apricots, chopped
- 20g fresh mint, chopped
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1. Pre-heat oven to 200°C/Gas 6. Combine the coriander, cinnamon and
paprika in a bowl. Dust the chicken with the spice mix, reserving 2 tsp.
Spray oil into an ovenproof dish and place the chicken in it. Pour over the
juice of one lemon and roast in the oven for 40 minutes.
2. Meanwhile, mix the couscous in a bowl with the reserved spices. Add boiling water, cover with clingfilm and leave for 5 mins.
3. Fluff the couscous with a fork. Add the pistachios, apricots, mint and the zest and juice of the second lemon. Tear chicken into strips and mix together with the couscous.
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