Baked Chili Lemon Chicken - cooking recipe

Ingredients

1 tbsp olive oil
1 tbsp chopped oregano leaves
2 tsp finely chopped preserved lemon peel
1 tbsp Moroccan seasoning mix
1 medium red chili pepper, finely chopped
1 None whole chicken, halved
2 None bamboo skewers, soaked
None None FOR THE COUSCOUS SALAD
1 cup couscous
1 None lemon, peel finely grated and lemon juiced
1 cup chicken stock or water, boiling
1 can (15 oz) chickpeas, drained and rinsed
1 None red onion, chopped
1 None red pepper, seeded and chopped
1/4 cup coarsely chopped parsley
1/4 cup mint leaves

Preparation

Preheat the oven to 400\u00b0F.
Combine oil, oregano, preserved lemon peel, seasoning mix and chili pepper in a small bowl.
Push a bamboo skewer lengthwise through the center of each piece of chicken to hold its shape. Place the chicken on a rack in a baking pan. Rub the marinade all over the chicken.
Bake for 40-45 mins, until the chicken is golden and the juices run clear when pierced with a skewer.
Meanwhile, for the couscous salad, combine the couscous and lemon peel and juice in a large bowl. Add the boiling stock (or water); set aside for 5 mins to absorb. Fluff the grains with a fork. Stir in the remaining ingredients. Season to taste.
Serve the chicken halves with couscous salad.