Name: Harissa and lime roasted chicken with mixed couscous
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 1
Ingredients: 6 chicken marylands; 3 limes, halved; 250.00 ml pearl couscous; 250.00 ml couscous; 82.50 ml currants; 125.00 ml fresh coriander leaves, chopped; 62.50 ml fresh flat-leaf parsley leaves, chopped; 3 green onions, thinly sliced; 62.50 ml roughly chopped pistachio kernels; 3 red capsicums; 3 large red chillies; 18.20 gm extra virgin olive oil; 2 tsp ground coriander; 10.00 gm ground cumin; 2 garlic cloves, crushed; 2 tsp dried mint; 65.63 gm lemon juice; 1 tsp caraway seeds; 5 baby cucumbers, thinly sliced; 250.00 ml Greek-style yoghurt; 131.25 gm mint sauce; 21.00 gm lemon juice

Harissa and lime roasted chicken with mixed couscous

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Prep Time:
30 minutes

Cook Time:
90 minutes

Total Time:
120 minutes

Save time with easy-to-serve chicken marylands.

Ingredients:

6 chicken marylands
3 limes, halved
250.00 ml pearl couscous
250.00 ml couscous
82.50 ml currants
125.00 ml fresh coriander leaves, chopped
62.50 ml fresh flat-leaf parsley leaves, chopped
62.50 ml roughly chopped pistachio kernels
3 red capsicums
3 large red chillies
18.20 gm extra virgin olive oil
2 tsp ground coriander
10.00 gm ground cumin
2 tsp dried mint
65.63 gm lemon juice
1 tsp caraway seeds
5 baby cucumbers, thinly sliced
250.00 ml Greek-style yoghurt
131.25 gm mint sauce
21.00 gm lemon juice

Instructions:

Prepare Harissa: Start by preheating your oven to 200C/180C fan-forced. Arrange the capsicum and chillies in a large roasting pan, drizzle with oil, and ensure they are evenly coated. Roast in the oven for 45 minutes until they are black and blistered. Once roasted, place them in a heatproof bowl, cover with plastic wrap, and let them cool for 10 minutes. Remove the skins, seeds, and membranes from the capsicum and chillies. Transfer them to a food processor and add coriander, cumin, garlic, mint, lemon juice, and caraway seeds. Blend until you achieve a smooth paste. Season the harissa with salt and pepper, and it's ready to use.
Make five 1cm-deep slashes across each maryland using a sharp knife. Put the marylands in a large roasting pan. Pour half of the harissa over the chicken and coat them evenly. Scatter lime halves around the chicken. Cover the pan with plastic wrap and refrigerate for 20 minutes.
Cook pearl couscous in boiling water until tender. Drain and set aside. In a heatproof bowl, combine regular couscous and currants. Pour over boiling water, cover, and let sit for 5 minutes until water is absorbed. Fluff couscous with a fork, then add cooked pearl couscous, herbs, onion, and pistachios.
Roast chicken until golden and fully cooked, about 40 minutes.
Create a refreshing minted cucumber yogurt: Combine cucumber, yogurt, mint sauce, and lemon juice in a bowl, then mix together.
Assemble plates with couscous and chicken. Drizzle with minted cucumber yogurt, serve with charred limes, and top with extra harissa.

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