A must cook dish is this hearty roast chicken with big hits of North African flavours. Made by roasting free range chicken breasts, butternut pumpkin, red onion and dried apricots until golden. And served with herby couscous and a natural Grreek yoghurt to bring it all together.
30 Minutes. Free range. Highly recommended.
2 x 180g chicken breast
400g butternut pumpkin
1 red onion
3/4 cup couscous
2 tablespoons Moroccan spice
75g natural greek yoghurt
6 dried apricots
3 sprigs coriander
Preheat oven and marinate chicken
Preheat oven to 200ºC on fan bake. Cut the apricots in half. In a bowl, combine
chicken, apricots, a good drizzle of olive oil, HALF the spice mix, salt and pepper.
Mix well to coat and set aside.
Peel and cut pumpkin into 2cm cubes. Peel and cut onion into 1cm wedges. In a bowl, toss with a drizzle of olive oil, the remaining Moroccan spice, salt and pepper. Place on a large baking tray in the oven for 5 minutes.
Roast chicken and vegetables
After 5 minutes, remove tray from oven and add chicken and apricots. Place tray on middle rack in the oven. Roast for 18 – 20 minutes. Remove and allow to rest.
Fill kettle with water and boil. Place couscous in a bowl and pour over the boiling water until the couscous is covered by 1cm. Cover tightly with cling wrap and leave for 10 minutes. Once ready, fluff with a fork and stir through roughly chopped coriander, a drizzle of olive oil, salt and pepper.
Plate couscous with chicken, veg and apricots. Top with yoghurt.
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