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Moroccan-spiced chicken
Moroccan-spiced chicken
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Colorful Moroccan chicken paired with roasted vegetables and aromatic mint couscous for a flavorful meal.
Ingredients:
  • 1 lime
  • 20.00 ml chopped fresh mint
  • 30.00 ml Moroccan seasoning
  • 60ml (1/4 cup) olive oil
  • 4 (about 800g) chicken thigh cutlets (skin on), excess fat trimmed
  • 2 (about 350g) red Delight potatoes, peeled, cut into 1.5cm pieces
  • 1 (about 600g) sweet potato (kumara), peeled, cut into 1.5cm pieces
  • 2 carrots, peeled, cut into 1.5cm pieces
  • 2 red capsicums, seeded, cut into 1.5cm pieces
  • 2 large zucchini, cut into 1.5cm pieces
  • 2 red onions, cut into 8 thick wedges
  • 240g (1 1/4 cups) couscous
  • 375ml (1 1/2 cups) boiling water
  • 30g butter
  • 82.50 ml fresh mint leaves
Instructions:
  • Preheat the oven to 220°C and place a baking tray inside. Use a zester, vegetable peeler, or small sharp knife to cut thin strips of lime rind. Juice the lime and set the juice aside.
  • In a glass bowl, mix together lime zest, minced garlic, chopped mint, Moroccan seasoning, and 2 tablespoons of oil. Season with salt and pepper to taste.
  • In a large glass bowl, generously coat the chicken with three-quarters of the marinade ensuring it's evenly distributed. Cover and refrigerate for 1-2 hours to marinate.
  • In a glass bowl, mix together the potato, sweet potato, carrot, remaining marinade, and remaining oil. Spread the vegetables on a baking tray and place the chicken on top. Bake for 25 minutes. Then add capsicum, zucchini, and onion to the tray, toss to mix, and continue roasting for another 25 minutes until the chicken is cooked through and the veggies are tender.
  • Place couscous in a heatproof bowl and pour over the boiling water. Cover and let sit for 5 minutes or until the liquid is absorbed. Add butter, then fluff the couscous with a fork and stir to combine. Mix in mint leaves and reserved lime juice. Serve with chicken and vegetables.

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