Chicken with roast tomatoes and chickpea couscous

By admin
20 December 2013

A delicious recipe to end off the week with.

vrydag hoender tamataie

Serves 4-8

Preparation time: 10 min

Cooking time: 25 min


125 g couscous

200 ml boiling water

juice of 1 lemon

½ red onion, chopped

1 can (410 g) chickpeas


150 g plum tomatoes


5 ml (1 t) paprika

2 ml (½ t) cayenne pepper

5 ml (1 t) ground cumin

2 ml (½ t) turmeric

2 ml (½ t) ground cinnamon

30 ml (2 T) oil

salt and pepper

8 chicken pieces

1        Preheat the oven to 200 °C.

2        Couscous: Put the couscous in a bowl, add the boiling water, mix well, cover and set aside for 5 minutes to soak. Use a fork to fluff up the grains. Stir in the lemon juice, onion and chickpeas and set aside.

3        Tomatoes: Put the tomatoes on a baking sheet and roast for 7 minutes.

4        Chicken: Mix the paprika, cayenne pepper, cumin, turmeric, cinnamon, oil, salt and pepper. Rub over the chicken, transfer to a baking sheet and roast for 15 minutes or until cooked through.

5        Serve the chicken and roast tomatoes on the chickpea couscous.

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