Moroccan chicken

Ingredients

1 brown onion, halved, finely chopped

1/4 cup loosely packed coarsely chopped fresh continental parsley

1/4 cup loosely packed coarsely chopped fresh coriander

2 tbs fresh lemon juice

2 garlic cloves, crushed

2 tsp ground cumin

1 tsp ground turmeric

1/2 tsp freshly ground black pepper

8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed

500ml (2 cups) chicken stock

Couscous salad (see related recipe), to serve

50g kalamata olives, chopped

Fresh continental parsley leaves, extra, to garnish

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Directions

Place the onion, parsley, coriander, lemon juice, garlic, cumin, turmeric and pepper in the bowl of a food processor, and process until finely chopped. Place the chicken in a large glass or ceramic bowl. Add the spice paste and rub over the chicken to evenly coat. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Place the chicken and spice paste in a flameproof casserole dish. Add the stock. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 25 minutes or until chicken is cooked through. Transfer chicken to a heatproof bowl and cover with foil to keep warm. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 10-12 minutes or until sauce thickens. Remove from heat.
Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.