Roast Chicken with Kumara Couscous
15 mins
+ 40 mins
Serves 4
Ingredients
- 1kg chicken pieces
- 2 kumara, diced, parboiled
- 2 cups couscous
- 2 cups chicken stock, hot
- ½ Tbsp Moroccan seasoning
- zest of a lemon
- 3 Tbsp parsley, sliced
- 3 Tbsp mint, sliced
- 1 tomato, diced
- 4 Tbsp olive oil
- salt to taste
- pepper to taste
Method
1. Preheat oven to 180°C. Place chicken into a lined baking dish and drizzle over 2 Tbsp oil. Combine then season with salt and pepper. Place into oven and cook for 35-40 minutes until the chicken is cooked through and juices run clear.
2. Drizzle kumara with 1 Tbsp of oil and roast until soft (approx. 30 minutes).
3. Meanwhile, place couscous into a bowl and top with the hot stock. Drizzle over 1 Tbsp oil and cover. Let it soak for about 5 minutes then add Moroccan seasoning, lemon zest, parsley, mint and tomato.
4. Serve chicken on top of the couscous.
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This recipe was sent in by
Brett McGregor
