Middle Eastern roast chicken with couscous
serves
4
“Add some spice to a family favourite” - Hayden Quinn.
Ingredients (17)
- 2 tsp ground ginger
- 1 tbs ground cumin
- 1 tbs ground coriander
- 1/3 cup (80ml) olive oil
- 4 chicken marylands (or 4 chicken drumsticks and 4 thighs)
- 2 onions, sliced into thick rounds
- 1 large sweet potato, cut in 3cm wedges
- 1 garlic bulb, halved
- 2 tbs harissa paste
- 1 cup (280g) Greek-style yoghurt
Couscous
- 1½ cups (300g) couscous, cooked to packet instructions
- ½ bunch coriander, leaves chopped, plus extra leaves to serve
- ½ bunch parsley, leaves chopped
- 100g dried apricots, soaked in warm water then chopped
- Finely grated zest and juice of 1 lemon
- ¼ cup (60ml) extra virgin olive oil
- 1/3 cup (55g) pistachios, chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.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.
-
2.For the couscous, combine all the ingredients in a bowl and keep warm.
-
3.Combine the yoghurt and harissa. Set aside. Remove chicken from the oven and serve with couscous, yoghurt and top with fresh coriander.
Reviews
Join the conversation
Log in Register