MID­DLE EAST­ERN ROAST CHICKEN WITH COUS­COUS

Sunday Herald Sun - Stellar - - Weekly Planner -

“Add some spice to a family favourite” SERVES 4

2 tsp ground ginger 1 tbs ground cumin 1 tbs ground co­rian­der lb cup (80m1) 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

Cous­cous 11/2 cups (300g) cous­cous, cooked to packet in­struc­tions 1/2 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 cup (55g) pis­ta­chios, chopped

Pre­heat­gin­ger, cumin,oven to ground 180°C. co­rian­der, Com­bine olivethe 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.

NU­TRI­TION • 56G PRO­TEIN • 11G SAT FAT • 95G CARB • 29G SUGARS • 820MG SODIUM • 1130 CAL (4725KJ)

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