Moroccan Chicken Couscous

Method

1. Mix together the ginger, garlic, paprika, cumin, chilli powder, turmeric, 1 tablespoon of oil, salt, pepper and lemon zest to make a paste. Make a few cuts in the chicken flesh. Rub the paste over the surface of the chicken, cover and let stand for 10 minutes.
2. While the chicken is marinating, preheat the oven to 200°C.
3. Transfer the chicken to a lined baking tray and bake the chicken for about 20–30 minutes or until the chicken is cooked (when the juices are clear).
4. While the chicken is cooking, heat 1 tablespoon of oil in a pot over a medium heat. Add the onion and fry until clear and soft. Stir in the stock, water and carrots and bring to a boil. Remove from heat and add 1 tablespoon of oil and the couscous. Stir gently, cover with a lid and leave it to absorb for approximately 10 minutes.
5. Once the couscous is cooked, fluff it with a fork and then pour it into a large bowl. Mix in the chickpeas, sultanas or raisins and capsicum. Garnish with fresh coriander or parsley, if using.
6. To serve, slice the chicken into thin slices and serve on top of the couscous.