Metricon NSW made its debut on Channel Ten’s The Cooks Pantry today, with ex Masterchef contestant - Courtney Roulston, baking a delicious Moroccan Chicken dish in one of Metricon’s stunning NSW display homes.
 
Today’s episode, (which aired at 4.00pm on Monday November 27), was the seventh of a series filmed across a number of Metricon’s display homes – with Metricon’s Metro 31 on display in North Macquarie, NSW making for the set of this exciting new episode.  

The series, starring 2016 Masterchef ‘most popular contestant’ Matt Sinclair and all-time favourite contestants Michael Weldon and Courtney Roulston has proven to be popular amongst viewers since airing last month.

Courtney, along with the assistance of Metricon Residential Home Designer Vanessa Barisic, prepared the exotic dish consisting of chicken, spices and couscous, while chatting about the key features and inspiration behind the stunning Metro 31 – in particular it’s clever design, maximising on space while still able to fit a block width of only 11 metres.

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The stunning home, beautifully styled in a Hamptons interior theme – was the perfect backdrop for the episode, while the kitchen featuring a window splashback, large island bench and stunning pendant lights was even the envy of Courtney. The episode also featured stunning glassware and crockery from Villeroy and Boch, making for a stunning setting when the dish was served for guests to enjoy.  

If you missed the episode this afternoon, you can view Metricon’s feature segment below, as Courtney and Vanessa prepare this delicious Moroccan Chicken dish!

Perfect for summer entertaining, while still the ideal dish to prepare during the cooler winter months – create this delicious yet simple dish for yourself - see the recipe below. 

 


 

Moroccan Chicken & Couscous

SERVES 4

Recipe by Courtney Roulston
 
Ingredients
12 Coles Chicken Drumsticks
500ml Massel Liquid Stock Chicken
10 fresh medjool dates, pitted
2 tbsp Cobram Estate Classic Extra Virgin Olive Oil
1 brown onion, sliced
2 cloves garlic, sliced
1 tbsp  fresh ginger, sliced
1 long red chilli, sliced
¼ bunch coriander, stems and leaves separated
2 tsp ground cumin
2 tsp ground coriander
2 tsp ground turmeric
½ tsp fennel seeds
½ tsp ground cardamom
2 small cinnamon quills
2 tsp honey
1 can chickpeas, drained
 
To serve
2 packets Ainsley Harriott’s Roasted Vegetable Cous Cous
2 small zucchini, grated
⅓ cup slivered almonds
 
Method
Preheat oven to 180 degrees.
 
Heat the oil in a frying pan over a medium heat. Cook the onion with a pinch of sea salt for 2-3 minutes. Add in the garlic, ginger, coriander stems and chilli and cook for a further 2 minutes. Add in the ground spices, fennel seeds and cinnamon and cook for 2 minutes, or until the spices are fragrant. Pour in the stock and add dates, honey and season with black pepper.
 
Arrange the chicken drumsticks and chickpeas into an oven tray and pour over the Moroccan sauce. Bake the chicken for 50-60 minutes, or until the chicken legs  have cooked through. Remove from oven.
 
In a bowl, pour 300ml boiling water mixed with butter over couscous and stir.  Leave for 5 minutes, allowing liquid to be completely absorbed.  Fluff couscous with a fork. Mix in grated zucchini.
 
Serve chicken with couscous and a generous amount of chickpeas and sauce. Garnish with coriander leaves and slivered almonds.  Enjoy!

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If you’d like to explore the beautiful Metro 31, as featured in this episode - view open times and directions here. If you wish to visit any of Metricon’s other incredible displays across QLD, NSW, VIC or SA, view the Display Homes page.
 

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With further episodes filmed in Metricon displays which are yet to air, keep your eyes across Metricon’s social media channels for details to come. Also be sure to sign up to receive our Home Truths blog as we share the recipes prepared in our displays.