Pan-Roasted Chicken With Lemon Couscous - cooking recipe

Ingredients

4 None chicken thighs, skin on, excess fat trimmed
1 tbsp Moroccan seasoning mix
2 tbsp olive oil
3 2/3 cups chicken or vegetable stock
12 oz pumpkin, peeled, deseeded, cut into small wedges
1 None red onion, thinly sliced
1 3/4 cups couscous
1/2 cup cilantro, chopped
2 tbsp preserved lemon, diced
1/4 tsp paprika
None None Baba ghanoush, to serve

Preparation

Pat chicken dry with paper towels. Rub seasoning over chicken. Heat 1 tbsp oil in a large, deep frying pan on medium. Cook chicken for 4 mins each side, or until browned.
Add 1/2 cup stock. Cover and cook for 8 mins, or until chicken is cooked through. Remove chicken and any remaining stock. Cover loosely with foil to keep warm.
Heat remaining oil in same pan on medium. Cook pumpkin and onion for 5 mins, or until softened and starting to turn golden. Add remaining stock, cover and cook for 5 mins, or until vegetables are tender.
Stir in couscous. Remove from heat and cover; stand for 5 mins. Add cilantro and preserved lemon; fluff up with a fork.
Top lemon couscous with chicken and paprika, and serve with baba ghanoush.