Moroccan Chicken

Ingredients

• 1 Brown Onion, halved and thinly sliced
• 1 Carrot, finely chopped
• 1/4 cup finely chopped Fresh Italian Parsley Leaves
• 1 Lemon, rind finely grated & juiced
• Freshly Ground Black Pepper
• 1 tbspn MASTERFOODS* Moroccan Seasoning
• 2 tbspn CARBONELL* Extra Light Olive Oil
• 2 cups MAGGI* Chicken Stock
• 1 1/2 cups HADIA* Couscous
• 820 g can HEINZ* BIG RED Condensed Tomato Soup
• 12 large Green Olives, stuffed with red capsicum
• 8 Chicken Drumsticks

Cooking method

1. Heat 1 tbspn oil in a large non-stick frying pan over medium-high heat. Cook chicken until golden brown. Remove from pan. Cook onion and carrot for 2 minutes. Return chicken to pan with seasoning. Add soup and 200ml stock. Simmer, covered, for 20 minutes. Add olives and cook for 5 minutes. Season with pepper.
2. Meanwhile, bring remaining stock and oil to the boil in a medium saucepan. Remove from heat and pour in couscous. Stir with a fork until all the liquid is absorbed. Stir in parsley, lemon rind and juice.
3. Serve chicken with couscous.

Nutritional information (per serve)

• Carbohydrate
• 68.6g
• Energy (cal)
• 873cal
• Energy (kj)
• 3653kj
• Fat
• 40.6g
• Protein
• 58.8g
• Sodium
• 2010mg
• Sugars
• 15.7g