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Moroccan Chicken

Moroccan Chicken

serving size icon
Serves 4


  • 1 Moroccan flavoured split chicken (Ingham brand)
  • 400 g can Watties tomatoes Moroccan style
  • 390 g can chickpeas, rinsed and drained
  • 1/3 cup coriander, roughly chopped, plus extra to garnish
  • lime wedges


1. Preheat the oven to 200°C.

2. Cut the chicken into 8 serving portions and place them in a large oven bag.

3. Add the cans of Moroccan-style tomatoes and chickpeas and the chopped coriander.

4. Close the oven bag and bake the chicken for 15 minutes.

5. Lower the heat to 180°C and cook the chicken for a further 20 minutes.

6. Serve with couscous and garnish with coriander and wedges of lime.

Courtesy of Food Magazine. Recipe by Bernadette Hogg. Photography by Shaun Cato-Symonds.

Tip: When preparing couscous, work a tablespoon of olive oil through the grains before adding water or stock as this helps to keep the grains separated.


Qty Price
Wattie's Tomatoes Moroccan Style
arrow icon exclamation icon Out of stock Out of stock
Select Chick Peas No Added Salt $1.10 ea
$1.10 ea
Superb Herb Coriander Fresh $4.00 ea
$4.00 ea
Inghams Chicken Whole Butterfly Tandoori $9.00 ea
$9.00 ea
lime wedges
arrow icon exclamation icon Out of stock Out of stock