Harissa and lime roasted chicken with mixed couscous




Using chicken marylands makes serving time quick as there's no need for carving.

To Prep: 0:30
To Cook: 1:30
INGREDIENTS: 22
DIFFICULTY: EASY
SERVINGS: 6



Ingredients

 6 chicken marylands
 3 limes, halved
 1 cup pearl couscous
 1 cup couscous
 1/3 cup currants
 1/2 cup fresh coriander leaves, chopped
 1/4 cup fresh flat-leaf parsley leaves, chopped
 3 green onions, thinly sliced
 1/4 cup roughly chopped pistachio kernels

Harissa
 3 red capsicums
 3 large red chillies
 1 tablespoon extra virgin olive oil
 2 teaspoons ground coriander
 1 tablespoon ground cumin
 2 garlic cloves, crushed
 2 teaspoons dried mint
 1/4 cup lemon juice
 1 teaspoon caraway seeds

Minted cucumber yoghurt
 5 baby cucumbers, thinly sliced
 1 cup Greek-style yoghurt
 1/2 cup mint sauce
 1 tablespoon lemon juice



Method Notes
Step 1
Make Harissa: Preheat oven to 200C/180C fan-forced. Place capsicum and chillies in a large roasting pan (see note). Drizzle with oil. Turn to coat. Roast for 45 minutes or until black and blistered. Transfer to a heatproof bowl. Cover with plastic wrap. Set aside for 10 minutes or until cooled. Remove and discard skin, seeds and membrane from capsicum and chilli. Place in a food processor. Add coriander, cumin, garlic, mint, lemon juice and caraway seeds. Process until a smooth paste forms. Season with salt and pepper. Set aside.
Step 2
Using a sharp knife, cut five 1cm-deep slashes across the top of each maryland. Place in a large roasting pan. Pour 1/2 the harissa over chicken and turn to coat. Place lime halves around chicken. Cover pan with plastic wrap. Refrigerate for 20 minutes.
Step 3
Meanwhile, cook pearl couscous in a saucepan of boiling water for 10 minutes or until tender. Drain. Set aside. Place regular couscous and currants in a heatproof bowl. Pour over 11⁄4 cups boiling water. Cover. Set aside for 5 minutes or until water is absorbed. Use a fork to fluff and separate couscous grains. Add pearl couscous, herbs, onion and pistachios.
Step 4
Roast chicken for 40 minutes or until golden and cooked through.
Step 5
Make minted cucumber yoghurt: Place cucumber, yoghurt, mint sauce and lemon juice in a bowl. Stir to combine.
Step 6
Divide couscous and chicken among serving dishes. Serve with minted cucumber yoghurt, charred limes and remaining harissa.

source: http://www.taste.com.au/recipes/39539/harissa+and+lime+roasted+chicken+with+mixed+couscous?ref=collections,chicken-recipes