Warrumbungles Honey Glazed Moroccan Chicken with Couscous Salad

A great car camping dinner recipe as enjoyed by our Diamonds on our Warrumbungles Hike and Camp long weekend.

Ingredients

4 large chicken thighs

2 tbsp Moroccan Spice

1 tsp plain flour

2 tsp. Honey

Olive oil

Method

Mix spice and flour in a small bowl and coat the chicken.

Cook chicken thighs in a large frying pan with a drizzle of olive oil for approx. 15 minutes turning occasionally- in the last 2 minutes add the honey so the chicken is glazed.

Couscous Salad

500 g pumpkin cubes

2 red onions- cut into small wedges

1 punnet Cherry tomatoes- halved

1 large carrot- grated

2 tspn Currants

1 tsp mince garlic

Seeds from 1 pomegranate

60 g baby spinach leaves

2 cups couscous

500 ml chicken stock

Lemon

160 g Greek yogurt

Garnish

Flaked almonds

Mint (optional)

Method

Place the pumpkin and onion on a lined baking tray, drizzle with olive oil and roast for about 20 minutes in a 200C oven- set aside

Fry the grated carrots in some butter and olive oil for about 2 mins, add garlic and cook 1 more minute.

Add chicken stock and currants and bring to the boil.

Remove from heat and stir in the cous cous- cover with lid. Set aside until all the liquid is absorbed.. Fluff up with fork.

Roughly chop spinach leaves.

Remove seeds from pomegranate.

In a large salad bowl combine cooked cous cous, pumpkin & onion, tomatoes, pomegranate seeds, and baby spinach.

Combine the yogurt with a good squeeze of lemon zest and juice and mix.

Serve chicken a cous cous with a dollop of the yogurt mix and garnish with flaked almonds and mint.