MIDDLE EASTERN ROAST CHICKEN W/ COUS COUS
WHAT'S IN IT?
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
2 tsp ground ginger
1 tbs ground cumin
1 tbs ground coriander
1/3 cup (80ml) olive oil
4 chicken marylands
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
PUTTING IT ALL TOGETHER:
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.
RECIPE FROM DELICIOUS. ON SUNDAYS