About this recipe: A great blend of exciting and subtle flavours that are infused into the chicken during cooking, making every bite juicy and lively. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
I would reduce the oil and stock by almost half as the paste almost became a sauce. Chicken was great but couscous lacked a bit of flavour. Still went down well and will do again. - 06 Jan 2011
Altered ingredient amounts. I made this recipe and it was awesome. I did change it slightly though. I didn't actually make the couscous because I'm not a big fan of it. The chicken came out perfect though! I didn't put in as much oil as was suggested, and used olive oil instead of vegetable oil but it was still good. I wanted it really tender so I put it in the oven, covered with foil, for 2 hours at 150C. Then I took off the foil and turned up the oven to about 170C and baked for another hour. If you have the time to do that, it's amazing. I will definitely be making this recipe again. Thanks! - 28 Feb 2010
This recipe was amazing and so simple to make! - 28 Feb 2010