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–+ servings

MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS

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Course Entree, Main Dish
Cuisine Middle Eastern
Servings 4

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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