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July 14, 2015


1/2 cup Bertolli Gentile Extra Virgin Olive Oil, plus 1/4 cup extra for frying

3 cloves garlic, crushed

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon smoked sweet paprika

1/2 teaspoon cayenne pepper

2 tablespoons chopped parsley

Juice of 1 lemon

1 X 1.5 kg chicken, cut into quarters (or chicken pieces)

Sea salt


2 cups hot couscous prepared with packet instructions (with 1 tablespoon olive oil)

1/3 cup chopped parsley

1/3 cup chopped mint

Zest and juice of 1 lemon

10 black olives, finely chopped

1 tablespoon chopped pistachio nuts


½ cup natural yoghurt

2 tablespoons chopped mint

½ teaspoon salt


1. Combine all ingredients, except the chicken in a large bowl. Add the chicken and marinade for 2-3 hours or overnight.

2. Preheat the oven to 190°C. Remove the chicken from marinade brushing off excess. Heat the extra oil in a large oven safe frypan over high heat and fry the chicken pieces skin side down for 4-5 minutes or until crisping. Turn the chicken over and place in the oven for 20-25 minutes or until cooked through.

3. To prepare the couscous combine all ingredients. To prepare yoghurt sauce combine all ingredients.

4. Serve the chicken with couscous and yoghurt sauce.