Baharat chicken

Name: Baharat chicken
Cook time: 25 min
Yield: 4

with coriander yoghurt and pearl couscous

Ready in around 25 mins

RECIPE FACT:

Baharat translated from Arabic means “spices” and is used for flavouring meat stew and fish.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE COUSCOUS:

Fill a pot with boiling water from the kettle, season with salt and bring back to the boil over a high heat. Once boiling add the pearl couscous, turn the heat to medium and cook for 12 mins. Drain into a colander, fluff with a fork and set aside.
2. TO PREPARE AND COOK THE VEGETABLES:

Cut the capsicums in half and remove the seeds, then cut into ½ cm slices. Cut the red onions into ½ cm slices. Spray a non-stick frying pan with oil, add the capsicum, sliced onion and cook for 3-4 mins. Place the vegetables into a salad bowl with the pearl couscous. Just before serving add the rocket, pour over the orange dressing, season with salt and pepper and toss to combine.
3. TO PREPARE AND COOK THE CHICKEN:

Remove the free-range chicken thighs from their packaging and pat dry with a paper towel then cut each thigh into 3 even pieces and place into a mixing bowl. Add the baharat spices, drizzle with olive oil and mix until coated. Spray oil into a non-stick frying pan and place over a medium-high heat. Once hot, add the chicken and cook for 3-4 mins each side or until cooked through-adjusting the heat if necessary.
TO SERVE:

Spoon pearl couscous and vegetables onto plates. Top with baharat chicken and dollop with coriander yoghurt.