Baked Chili Lemon Chicken

• 1 tbsp olive oil
• 1 tbsp chopped oregano leaves
• 2 tsp finely chopped preserved lemon peel
• 1 tbsp Moroccan seasoning mix
• 1 medium red chili pepper, finely chopped
• 1 None whole chicken, halved
• 2 None bamboo skewers, soaked
• None None FOR THE COUSCOUS SALAD
• 1 cup couscous
• 1 None lemon, peel finely grated and lemon juiced
• 1 cup chicken stock or water, boiling
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 None red onion, chopped
• 1 None red pepper, seeded and chopped
• 1/4 cup coarsely chopped parsley
• 1/4 cup mint leaves

1. Preheat the oven to 400u0b0F.
2. Combine oil, oregano, preserved lemon peel, seasoning mix and chili pepper in a small bowl.
3. Push a bamboo skewer lengthwise through the center of each piece of chicken to hold its shape. Place the chicken on a rack in a baking pan. Rub the marinade all over the chicken.
4. Bake for 40-45 mins, until the chicken is golden and the juices run clear when pierced with a skewer.
5. Meanwhile, for the couscous salad, combine the couscous and lemon peel and juice in a large bowl. Add the boiling stock (or water); set aside for 5 mins to absorb. Fluff the grains with a fork. Stir in the remaining ingredients. Season to taste.
6. Serve the chicken halves with couscous salad.

olive oil, oregano, seasoning mix, red chili pepper, chicken, bamboo skewers, couscous salad, couscous, lemon, chicken, chickpeas, red onion, red pepper, parsley, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/36971 (may not work)