Moroccan Chicken & Potato Bake
Jessica Gray
A saucy chicken and potato bake with a twist, long lunch dressing giving a touch of tang paired perfectly with Moroccan Paste.
Ingredients
- 4 boneless chicken thighs
- 4 rashers streaky bacon
- 1 onion
- 1 tbsp honey or maple syrup
- 2 cups chicken stock
- 1 orange
400g baby potatoes
250g frozen baby beans
- 1.5 tbsp cornflour
50g feta
- 1 cup couscous
- 1/4 cup fresh chopped parsley
- Oil
Directions
Preheat oven to 180C Fan Bake.
Slice onion and add to a large shallow cast iron casserole with a drizzle of oil, begin to sauté the onion over a medium high heat to softer.
Add the Moroccan paste and stir to coat.
Next add the chicken stock, honey, Long Lunch Dressing and the juice of the orange. Stir and simmer for a couple of minutes.
Slice the potatoes into 1cm slice and add to the pan, stir and pop in the oven for 30 minutes or until the potatoes are cooked.
Cook couscous as per packet instructions and season with man grind and mix through the chopped parsley.
Remove from the oven and add the cornflour mixed with a little water and also the frozen beans. Stir and pop back in the oven for a final 5 minutes.
Garnish with feta and serve over couscous.
