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North African Chicken with Couscous

North African Chicken with Couscous

Serves 6-8


Mahy Farms Whole Chicken (jointed 6 pieces)

3 Mahy Farms Chicken Thighs ~ boneless

2 Tbsp Extra virgin olive oil (EVO)

300g shallots, peeled and chopped

2 cloves garlic, sliced

6cm piece ginger, grated

1 ½ tsp coriander seeds, toasted and ground

1 ½ tsp cumin seeds, toasted and ground

2 cinnamon sticks

Large pinch Gohar Saffron Tips

1 ½ tsp Alexandra's Bazaar - Ras El Hanout

Large pinch The Spice Trader Chilli (crushed)

½ cup Tabletop Australian Muscatel Clusters , removed from stem

400g butternut, peeled and chopped

500ml Sabato Chicken Stock

Juice and zest of a lemon

1 Tbsp J. Friend & Co Beechwood Honeydew Honey

Sea salt and freshly ground black pepper

½ cup coriander, to garnish

¼ cup Marcona Almonds Raw , to finish

Julie Le Clerc Harissa , to serve


For the couscous:

1 ½ cups Girolomoni Organic Couscous

1 ½ cups water, boiling

1 Tbsp Extra virgin olive oil (EVO)

½ cup Marcona Almonds Raw , roughly chopped

1 cup mint, chopped

1 cup parsley, chopped

Juice of 3 lemons

Sea salt and freshly ground black pepper


Heat oven to 180°C.

In an ovenproof pot, sauté chicken in EVO until brown. Remove from pot and set aside.

Lower heat and cook shallots until brown all over. Add garlic and ginger and cook for 1 minute. Add spices and muscatels and cook for a further minute.

Place butternut in pot and coat with spices. Arrange chicken on top of butternut mix and pour over chicken stock, lemon juice, zest and honey.

Bring to a gentle simmer then place in oven for 40 minutes with lid.

To make the couscous:

Bring the water in a pot to a boil and add couscous. Cover and stand for 10 minutes. Fluff with a fork and add the remaining ingredients.

Once cooked, serve the chicken with couscous and scatter with coriander and almonds. Enjoy with a bowl of harissa.

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