Moroccan Chicken

bowl Serves 4


  • 1 Moroccan flavoured split chicken (Ingham brand)
  • 400 g can Watties tomatoes Moroccan style
  • 390 g can chickpeas, rinsed and drained
  • 1/3 cup coriander, roughly chopped, plus extra to garnish
  • lime wedges
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  • 1. Preheat the oven to 200°C.

  • 2. Cut the chicken into 8 serving portions and place them in a large oven bag.

  • 3. Add the cans of Moroccan-style tomatoes and chickpeas and the chopped coriander.

  • 4. Close the oven bag and bake the chicken for 15 minutes.

  • 5. Lower the heat to 180°C and cook the chicken for a further 20 minutes.

  • 6. Serve with couscous and garnish with coriander and wedges of lime.

  • Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

  • Tip: When preparing couscous, work a tablespoon of olive oil through the grains before adding water or stock as this helps to keep the grains separated.

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