Winter · SHARING
15 May 2017
Middle Eastern Roast Chicken with Cous Cous
First published in delicious.
Roast chicken with Middle Eastern spices, served with a herby, fruity cous cous. Perfect for a relaxed family feast.
Ingredients
- Couscous
- 300g (1½ cups) couscous, cooked to packet instructions
- ½ bunch parsley, leaves chopped
- 100g dried apricots, soaked in warm water then chopped
- Finely grated zest and juice of 1 lemon
- 60ml (¼ cup) extra virgin olive oil
- 55g (⅓ cup) pistachios, chopped
- 2 tsp ground ginger
- 1 tbs ground cumin
- 1 tbs ground coriander
- 80ml (⅓ cup) 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
- 280g (1 cup) Greek-style yoghurt
- ½ bunch coriander, leaves chopped, plus extra leaves, to serve
Method
- Preheat the oven to 180°C fan-forced. Combine the ginger, cumin, ground coriander, olive oil and 1 tsp each salt and freshly ground black pepper.
- Rub over the chicken, onion, sweet potato and garlic, then place all in a lined roasting pan. 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.
Notes
You’ll find harissa at delis and larger supermarkets.
Watch Hayden make it
Follow along
Recipes, travel and what I'm cooking in Studio Maybe.
