Wednesday, 26 April 2023 / Topics:
Ingredients: (Serves 4)
4 chicken thighs, skin on, bone in
1 red onion, sliced thickly
1 red capsicum, sliced thickly
1 zucchini, sliced thickly on an angle
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons ground cumin
2 teaspoons ground coriander
pinch of salt
½ cup cous cous
400g tin chickpeas, drained and rinsed
½ bunch of parsley, leaves and stems roughly chopped
2 tablespoons of currants
2 tablespoons roasted almonds, roughly chopped
juice of 1 lemon
½ cup reduced-fat Greek yoghurt
Method:
- Preheat oven to 200°C (fan-forced). In a large baking dish, toss together chicken, onion, capsicum, zucchini, oil, vinegar, cumin, coriander and salt until well coated. Spread into an even layer and turn chicken skin-side up. Bake for 30-35 minutes or until chicken is cooked through and skin is golden and crispy.
- Meanwhile, place couscous in a large bowl and pour over enough boiling water to just cover. Allow to sit for 2-3 minutes before fluffing with a fork. Stir through chickpeas, parsley, currants, almonds and lemon juice.
- Serve chicken with baked vegetables, cous cous salad and a dollop of yoghurt.
