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 tablespoons fresh lemon juice
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 8 (about 1kg) chicken thigh fillets, skin removed, excess fat trimmed
• 500ml (2 cups) Massel chicken style liquid stock
• 50g kalamata olives, chopped
• Fresh continental parsley leaves, extra, to garnish

Couscous salad

• 250ml (1 cup) Massel chicken style liquid stock
• 190g (1 cup) couscous
• 2 teaspoons olive oil
• 1 red onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 2 large (about 280g) ripe tomatoes, finely chopped
• 1 x 400g can chickpeas, rinsed, drained
• 1/5 cup firmly packed coarsely chopped fresh coriander
• 2 tablespoons fresh lemon juice
• Freshly ground black pepper

Method

• Step 1 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.

• Step 2 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.
• Step 3 Meanwhile, make couscous salad: Place the stock in a medium saucepan and bring to the boil over high heat. Remove from heat. Add the couscous and stir with a fork until combined. Cover and set aside for 5 minutes or until all the liquid is absorbed. Stir with a fork to separate the grains.
• Step 4 Heat the oil in a non-stick frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes or until onion softens. Add the garlic, cumin, cinnamon and turmeric and cook, stirring, for 30 seconds or until fragrant. Add the tomato and chickpeas and cook, stirring, for 1-2 minutes or until heated through. Remove from heat.
• Step 5 Add onion mixture, coriander and lemon juice to the couscous and toss to combine. Taste and season with pepper.
• Step 6 Divide couscous salad among serving plates. Top with chicken and spoon over the sauce. Sprinkle with olives and extra parsley, and serve immediately.