Pan Roasted Chicken with Lemon Couscous

clock 15 minutes + 40 minutes bowl Serves 4


  • 4 chicken legs, skin on
  • 1 Tbsp Moroccan seasoning mix
  • 2 Tbsp olive oil
  • 3 1/2 cup chicken or vegetable stock
  • 325g pumpkin, peeled, seeded, cut into small wedges
  • 1 red onion, thinly sliced
  • 1 1/2 cup couscous
  • 1/2 cup chopped coriander
  • 2 Tbsp lemon zest
  • 1/4 tsp paprika, to serve
  • 200g baba ganoush, to serve
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  • 1. Pat chicken legs dry with paper towel. Rub Moroccan seasoning over chicken.

  • 2. Heat 1 tablespoon of the oil in a large, deep frying pan on medium. Cook chicken for 5 minutes on each side, or until brown.

  • 3. Add 1/2 cup of stock. Cover and cook for 20 minutes, or until chicken is cooked through. Remove chicken and any remaining stock. Cover loosely with foil to keep warm.

  • 4. Heat remaining oil in same pan on medium. Cook pumpkin and onion for 5 minutes, or until softened and starting to colour. Add remaining stock; cover and cook for 5 minutes, or until vegetables are tender.

  • 5. Add couscous and stir. Remove from heat and cover; stand for 5 minutes. Add coriander and lemon zest; fluff up with a fork.

  • 6. Top lemon couscous with chicken and paprika, and serve with baba ganoush.

  • PER SERVE • Energy 4223kj • Protein 55g • Total Fat 59g • Saturated Fat 17g • Carbohydrates 63g • Sugars 10g • Sodium 829mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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