BAKED MOROCCAN CHICKEN WITH PISTACHIO LEMON COUSCOUS

Baked Moroccan Chicken with Pistachio Lemon Couscous image

Provided by @MakeItYours

Number Of Ingredients 20

2 tbsp olive oil
2 cloves minced garlic
1 tbsp freshly grated ginger root
1 1/2 cups low sodium chicken stock
1 1/2 cups instant couscous
1/4 cup golden raisins
juice and finely minced zest of one lemon
1/2 cup toasted unsalted pistachios
Additional pistachios and green onion for garnish, optional
2 1/2 to 3 pounds of chicken pieces
2 tsp cinnamon
1 1/2 tsp ground coriander seed
1 tsp ground cardamom
3/4 tsp turmeric
1/2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Steps:

Wash and well trim the chicken pieces of excess fat and skin. Pat dry with paper towels.
Mix together the cinnamon, coriander seed, cardamom, turmeric, cumin, paprika, garlic powder, olive oil, salt and pepper into a paste.
Rub the paste all over the chicken pieces. Cover and store in the fridge until ready to roast.
Preheat oven to 400 degrees F. Place the chicken pieces on a wire rack on a baking sheet and bake for 45-55 minutes or until the chicken pieces are completely cooked. I use my meat thermometer to get the internal temperature to 170 degrees F before removing the chicken from the oven and letting it rest for 5 minutes before serving. Serve with Pistachio Lemon Couscous.
In a medium saucepan, sauté together the olive oil, garlic and ginger root over medium heat for only a minute.
Add the chicken stock. Bring to a boil before adding the instant couscous.
Remove from heat. Cover and let stand for 10 minutes before adding the raisins, lemon juice, lemon zest and pistachios
Toss together well before serving. Garnish with additional toasted pistachios and chopped green onion.