MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS
Servings
4
Servings
4
Ingredients
  • 2tsp ground ginger
  • 1tbs ground cumin
  • 1tbs ground coriander
  • 1/3cup olive oil80ml
  • 4 chicken marylandsor 4 chicken drumsticks and 4 thighs
  • 2 onionssliced into thick rounds
  • 1in large sweet potatocut3cm wedges
  • 1 garlic bulbhalved
  • 2tbs harissa paste
  • 1cup Greek-style yoghurt280g
Couscous
  • 1cups ½ couscouscooked to packet instructions, 300g
  • leaves ½ bunch corianderchopped, plus extrato serve
  • leaves ½ bunch parsleychopped
  • 100g dried apricotssoaked in warm water then chopped
  • Finely grated zest and juice of 1 lemon
  • cup ¼ extra virgin olive oil60ml
  • 1/3cup pistachioschopped, 55g
Instructions
  1. Preheat oven to 180°C. Combine the ginger, cumin, ground coriander, olive oil and 1 tsp each salt and pepper.
  2. 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.
  3. For the couscous, combine all the ingredients in a bowl and keep warm.
  4. Combine the yoghurt and harissa. Set aside. Remove chicken from the oven and serve with couscous, yoghurt and top with fresh coriander.