MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS
Ingredients
- 2 tsp ground ginger
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1/3 cup olive oil 80ml
- 4 chicken marylands or 4 chicken drumsticks and 4 thighs
- 2 onions sliced into thick rounds
- 1 in large sweet potato cut3cm wedges
- 1 garlic bulb halved
- 2 tbs harissa paste
- 1 cup Greek-style yoghurt 280g
Couscous
- 1 cups ½ couscous cooked to packet instructions, 300g
- leaves ½ bunch coriander chopped, plus extrato serve
- leaves ½ bunch parsley chopped
- 100 g dried apricots soaked in warm water then chopped
- Finely grated zest and juice of 1 lemon
- cup ¼ extra virgin olive oil 60ml
- 1/3 cup pistachios chopped, 55g
Instructions
- Preheat oven to 180°C. Combine the ginger, cumin, ground coriander, olive oil and 1 tsp each salt and pepper.
- Rub over the chicken, onion, sweet potato and garlic, then place all in a lined roasting tray. Place in the oven and cook for 40 minutes or until golden and cooked through.
- For the couscous, combine all the ingredients in a bowl and keep warm.
- Combine the yoghurt and harissa. Set aside. Remove chicken from the oven and serve with couscous, yoghurt and top with fresh coriander.
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