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)
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.