Moroccan Spiced Chicken Legs with Olive, Sundried Tomato and Halloumi Couscous

This recipe has so many of my favourite ingredients in it; halloumi, sundried tomatoes, olive and not to mentioned Moroccan spices. I have been to Morocco once and the place is amazing. We stayed in a beautiful hotel by a stunning lake, surrounded by mountains; and as much as I would love to go back there again I would also love to go to Marrakesh and sample all the street food and the crazy culture around it. When I think of Moroccan food I think of a bustle of colours, spices and exotic aromas, cooked on big open fires; in let’s face it, stalls and back alley restaurants that would have EHO quaking in their boots. But that sort of thing excites me about different cultural dishes as it is all part of the overall experience. Unfortunately this dish was cooked simply in my humble little kitchen, in a bob standard oven; but the flavours were still delicious and for those that love good Moroccan grub then I definitely suggest you give this a try.

IMG_1974

Serves 2

For the chicken marinade

–          2 cloves garlic – crushed

–          1 tsp cumin

–          1 tsp dried coriander

–          ½ tsp turmeric

–          ¼ tsp cinnamon

–          Pinch saffron

–          1 lemon – juice and half the rind finely grated

–          1 tbsp olive oil

–          2 chicken legs

For the couscous

–          300ml couscous

–          450ml hot chicken stock

–          Large handful sundried tomatoes – roughly chopped

–          Large handful olives – halved

–          300ml halloumi – sliced into strips and grilled

–          Juice ½ lemon

–          Salt and pepper

–          Hummus to serve – Check out some of my recipes that would go fantastically with it 

Mix the ingredients together for the chicken marinade and coat the chicken legs in it

Leave to marinate, ideally overnight but for a minimum of an hour

Preheat the oven to 180’C

Place the chicken legs in an oven proof dish and roast for 45 minutes, until the skin is lovely and crisp

In the meantime, cover the couscous with the stock and bringing to the boil.

Once the liquid is boiling, remove from the head and cover with a lid

Leave to stand for 5-7 minutes and then return to a low heat and fluff up with a fork until dry

Stir in the lemon juice, tomatoes, olives, halloumi and season with salt and pepper

Once the chicken is cooked, plate up and enjoy!

Advertisements

18 thoughts on “Moroccan Spiced Chicken Legs with Olive, Sundried Tomato and Halloumi Couscous

  1. Thanks for sharing this recipe….I made it on Friday night to great success. The marinade is easy and the spices are amazing with the chicken. And love the additions to the couscous (anything with halloumi and olives gets my vote!).

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s