0:25 Prep | 0:50 Cook | 4 Servings | Capable cooks
Served with roast vegies and mint couscous, this Moroccan chicken dish is as colourful as it is tasty.
2 garlic cloves, crushed
1 tablespoon chopped fresh mint
1 1/2 tablespoons 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
1/3 cup fresh mint leaves
Step 1 Preheat panggangan to 220°C. place a baking tray in oven. Use a zester, or a vegetable peeler and a small sharp knife, to cut lime rind into thin strips. Juice the lime and reserve juice.
Step 2 Combine lime rind, garlic, chopped mint, Moroccan seasoning and 2 tablespoons of oil in a glass bowl. Season with salt and pepper.
Step 3 Place chicken in a large glass bowl. Pour over three-quarters of the marinade and rub over chicken to evenly coat. Cover and place in the fridge for 1-2 hours to marinate.
Step 4 Combine the potato, sweet potato, carrot, remaining marinade and remaining oil in a glass bowl. Place on the baking tray. Place the chicken on top of the vegetables. Bake for 25 minutes. Add capsicum, zucchini and onion to tray and toss to combine. Roast for 25 minutes or until juices run clear when the thickest part of the chicken is pierced with a skewer and vegetables are tender.
Step 5 Place couscous in a heatproof bowl. Pour over the boiling water. cover. Set aside for 5 minutes or until the liquid is absorbed. Add butter. Use a fork to separate grains and stir to combine. Stir in mint leaves and reserved lime juice. Serve with chicken and vegetables.