Moroccan Chicken

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Excellent main meal for entertaining
Preparation time10 minutes
Cooking time20 minutes


  • 1 tablespoon olive oil
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon turmeric
  • ½ cup coarsely chopped flat-leaf parsley
  • 500g single corn-fed chicken breast fillets
  • 1 cup couscous
  • 1 cup water or vegetable stock
  • Lemon wedges, to serve


  1. Combine the oil, rind, juice, coriander, cumin, paprika, turmeric and parsley in a large glass bowl. Season with salt and freshly ground black pepper.
  2. Add chicken and turn to evenly coat. Cover with plastic wrap and place in the fridge for 2 hours to marinate.
  3. Arrange chicken in Steamer Basket. Place couscous and water into rice cooker bowl. Position rice cooker bowl in a Steamer Basket over basket containing chicken. Cover with lid and set timer (20 mins).
  4. Spoon rice among serving plates. Use a large sharp knife to diagonally cut chicken into 1cm-thick slices. Arrange over couscous. Serve with lemon wedges.