A vibrant blend of spices, yoghurt and honey with a touch of cayenne. Lather up a roast chicken or smear on a butterflied chook and barbeque. 5 serves per pouch.
MOROCCAN CHICKEN
Ingredients
- Whole chicken 1.35kg cut into 10 even pieces
- 4T Fatima’s Chicken Marinade
- 1/2 lemon, cut lengthways & then thinly sliced widthways
- 1/2 orange, cut lengthways & then thinly sliced widthways
- 20g chopped destalked mint leaves
20g chopped coriander including stems
Heaped - 1/2 cup seedless grapes, stems removed
Heaped - 1/2 cup Fatima’s Marinated Olives
- 1/8 cup canola oil
- 1 cup natural yoghurt
- Juice of 1/2 lemon
- Flaky sea salt & freshly ground black pepper
Method
- Heat oven 180 degrees on fan bake.
- Mix the chicken pieces with Fatima’s Chicken Marinade, grapes, Fatima’s Marinated Olives, lemon and orange slices, half the chopped mint and coriander in an oven dish.
- Drizzle with canola oil, season.
- Cook for 25 mins, turning after 15 mins. Cover with foil and rest for 10 minutes.
- Mix the yoghurt with lemon juice and remaining chopped mint.
- Plate on harissa couscous (see recipe), with a generous dollop of the minted yoghurt.
- Scatter the remaining chopped coriander and serve with fresh lemon wedges.
