Moroccan Chicken with Strawberry Cous Cous

The aromatic blend of spices match well with the sweetness of the strawberries.

Wine Match: Full Bodied Chardonnay or Chenin Blanc

Serves 4
Prep time: 15 minutes
Cooking time: 30+ minutes


  • 3 tsp ground cumin
  • 1 tbsp ground coriander seed
  • 1 tsp fennel seeds
  • 1 – 2 tsp cayenne pepper or chilli powder
  • ½ tsp ground cardamom
  • 2 tsp olive oil
  • 4 chicken thigh fillets, trimmed of skin and fat and scored
  • 1 cup slivered almonds
  • 2 cups cous cous
  • 2 cups hot chicken stock
  • 1 x 250g punnet Victorian Strawberries, washed, hulled and halved
  • 1 bunch fresh mint
  • 1 cup natural yogurt


  1. Preheat oven to 200°C.
  2. Combine first 7 ingredients in a plastic bag, and mix well to coat chicken. Place thighs, nuts and any extra spice mix on a non-stick oven tray and bake for 25 mins.
  3. Remove from oven, keep chicken warm, then add cous cous, stock and strawberries to the tray, cover tightly with foil and place back into oven.
  4. Allow to absorb for 5 minutes.
  5. Remove foil and stir cous cous, place chicken back on top of cous cous and bake a further 5 – 10 mins.
  6. Remove from the oven, serve chicken, then toss mint through cous cous.
  7. Serve with natural yogurt if desired.