MIDDLE EASTERN ROAST CHICKEN WITH COUSCOUS
“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 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)