From Your Spice Rack Moroccan Baked Chicken with Couscous

Don't you just love spices? This easy chicken dish uses my top four favorite spices, cinnamon, coriander, cumin and cayenne.  Drizzled with a little honey and nestled between lemons and onions the chicken is baked slowly and the result is succulent, tender and aromatic.  This is wonderful paired with couscous dotted with toasted slivered almonds, raisins and fresh parsley.

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For the Moroccan Baked Chicken.

1 large chicken, cut up, bone in, skin on

1/4 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1 1/2 teaspoons cumin

1/2 teaspoon of  cayenne pepper

1 tablespoon olive oil

1 lemon, quartered

1 tablespoon runny honey

1 cup white wine

A handful of fresh parsley

For the Couscous.

1 1/2 cups of couscous (regular or wholewheat)

3 cups of water

A pinch of sea salt

A grinding of black pepper

6-8 cherry tomatoes

A handful of arugula (or rocket)

1/4 cup of slivered almonds (toasted)

1/4 cup of raisins

1/4 cup of olive oil

Juice and zest of a lemon

A handful of chopped parsley

Heat the oven to 350 F

To make the spice rub, combine the cinnamon, coriander, cumin, cayenne, salt and pepper in a small bowl.  Stir together well.

Add the tablespoon of olive oil and combine thoroughly.

Make sure the chicken pieces are dry and then coat them in the spice rub, allow to marinate for at least 1 hour.

Place the chicken in a baking dish, nestle the lemons and onions between the chicken pieces, pour the honey over the top of the chicken and the white wine down the side of the pan so as not to wash off the spice rub. Sprinkle some fresh parsley over the top.

Place the dish in the oven and bake for approximately 1-1/2 hours. The skin will be golden and the juices will run clear.  Remove from the oven, cover and allow to rest for 10 minutes.

Make the couscous according to the package directions.

Toast the slivered almonds. Set aside to cool.

In a large bowl place the couscous, halved cherry tomatoes, arugula (rocket),raisins, salt, pepper, lemon zest and chopped parsley.

In a small bowl whisk together the lemon juice and olive oil.  Pour over the couscous and toss together.  Check the seasonings.

To serve, arrange the chicken, lemons and onions on top of the couscous and spoon over the juices.  Add a sprinkle of chopped parsley over the top.

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