Name: Roast Chicken & Giant Couscous With Creamy Yoghurt Sauce
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 8 Chicken Thigh, Skin-On; 3 Tbsp Ras el Hanout; 2 Red Onions; 2 Peppers; 500ml Chicken Stock; 300g Giant Couscous; 150g Greek Yoghurt; 50g Tahini; 2 Lemons; Small Bunch of Parsley (25g); Olive Oil; Salt; Black Pepper

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Inspired by Palestinian Maftoul, this dish features giant couscous cooked in flavourful stock with sweet peppers, roasted chicken and a tangy yoghurt sauce.

Roast Chicken & Giant Couscous With Creamy Yoghurt Sauce

Heat the oven to 190°C. Add the chicken thighs into a roasting tin or tray with the ras el hanout and 2 tbsp of olive oil. Season generously with salt and pepper, then mix together until evenly coated. Roast, skin-side up for 30-35 mins, until cooked through.

Meanwhile, peel and thinly slice the onions. Remove the stem and chop the peppers into 1cm chunks. In a large saucepan on medium heat, add 3 tbsp of olive oil. Once hot, add the onions and peppers, cook until softened and starting to colour, 10-15 mins. Pour the chicken stock in and bring to the boil.

Tip the giant couscous or orzo into a sieve and give it a rinse, then add to the saucepan. Cook, stirring frequently, according to package instructions (top it up with more chicken stock or water if it's evaporating too quickly).

Add the Greek yoghurt into a small bowl with the tahini and the juice of a lemon. Stir until it comes together and season with salt, pepper and sugar (if needed). If it’s too thick, add 1 tbsp of water at a time until smooth. The sauce should be a little looser than Greek yoghurt. Set aside.

Reserve a few parsley leaves and finely chop the rest (stalks and all).

Once the couscous is cooked, take it off the heat, taste and season with salt. Stir through the chopped parsley, then add a little lemon zest to taste.

Spoon the couscous onto plates and top with the roasted chicken. Drizzle with the yoghurt sauce and any sauce from roasting the chicken. Finish with a wedge of the zested lemon and a scattering of the reserved parsley leaves.

A big favourite of ours that it's our regular scheduled. We roast a whole chicken butterflied to make it cheaper and last longer.

Fantastic flavor! Broiled the chicken at the end to get the skin extra crisp

So yum! Meal prepped for the week. Added crushed garlic to the chicken and made a chilli oil & yoghurt dip

This was delicious. We made the yogurt sauce dairy-free using unsweetened vegan yogurt— it was great!

So yum! Meal prepped for the week. Added crushed garlic to the chicken and made a chilli oil &amp; yoghurt dip

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Chloe René

Chloe (@chlo_eat) takes inspiration from her diverse upbringing to create recipes and dishes influenced from cultures around the world. Despite her classical training, Chloe's philosophy in the kitchen revolves around simplicity and home-cooking. She firmly believes that the essence of a great meal lies in the quality of ingredients and the care put into their preparation. Instead of relying on complex and technical processes, Chloe prizes the art of letting ingredients shine through, enhancing their natural flavours with a delicate touch.

Warming Roast Chicken &amp; Giant Couscous With Creamy Yoghurt Sauce

Warming Roast Chicken and Giant Couscous with Creamy Yoghurt Sauce

Heat the oven to 190°C. Add the chicken thighs into a roasting tin or tray with the ras el hanout and 2 tbsp of olive oil. Season generously with salt and pepper, then mix together until evenly coated. Roast, skin-side up for 30-35 mins, until cooked through.

Meanwhile, peel and thinly slice the onions. Remove the stem and chop the peppers into 1cm chunks. In a large saucepan on medium heat, add 3 tbsp of olive oil. Once hot, add the onions and peppers, cook until softened and starting to colour, 10-15 mins. Pour the chicken stock in and bring to the boil.

Tip the giant couscous or orzo into a sieve and give it a rinse, then add to the saucepan. Cook, stirring frequently, according to package instructions (top it up with more chicken stock or water if it's evaporating too quickly).

Add the Greek yoghurt into a small bowl with the tahini and the juice of a lemon. Stir until it comes together and season with salt, pepper and sugar (if needed). If it’s too thick, add 1 tbsp of water at a time until smooth. The sauce should be a little looser than Greek yoghurt. Set aside.

Reserve a few parsley leaves and finely chop the rest (stalks and all).

Once the couscous is cooked, take it off the heat, taste and season with salt. Stir through the chopped parsley, then add a little lemon zest to taste.

Spoon the couscous onto plates and top with the roasted chicken. Drizzle with the yoghurt sauce and any sauce from roasting the chicken. Finish with a wedge of the zested lemon and a scattering of the reserved parsley leaves.

Chicken Thigh

Chicken

Ras el Hanout

Tablespoon

Red Onion

Onion

Bell Pepper

Chicken Stock

Millilitre

Giant Couscous

Couscous

Gram

Greek Yoghurt

Yoghurt

Tahini

Lemon

Parsley

Olive Oil

Salt

Black Pepper

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Best Roast Chicken Couscous — Couscous Recipes

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