Ingredients
For the spice mix
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano leaves
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice
For the chicken
- 16 boneless skinless chicken thighs (1.4kg/3lbs)
- ¼ cup olive oil
- 1 batch of spice mix (above)
- ½ of a lengthwise cut lemon
- ¾ cup roughly chopped green olives
- ½ cup roughly chopped cilantro (can substitute with mint or parsley)
For the Vegetables
- 5 carrots (450g/1lb)
- 1 head of cauliflower
- 1 red onion
- 3 tablespoon olive oil
- Salt and Pepper
For the Couscous
- 2 cups couscous
- ½ cup chopped dried apricots (can substitute with dried cranberries)
- 2 cups chicken stock
- 100g toasted slivered almonds
For the Yogurt Sauce
- 1 cup plain balkan style yogurt
- 1 tablespoons lemon juice
- 1 tablespoon hot sauce
- 1 tablespoons liquid honey
- ½ teaspoon salt
Directions
- Preheat the oven to 375°F and position the racks in the upper middle and lower middle of the oven.
- For the spice mixture, add the cumin, coriander, oregano, salt, pepper, paprika, cinnamon and all spice to a small bowl and mix to combine.
- For the chicken. Unfurl the chicken thighs and put them in a large mixing bowl. Pour in the olive oil and toss the chicken until evenly coated. Sprinkle a third of the spice mixture evenly over the chicken and toss to combine. Add another third, toss again. Repeat with the final one third of the spices.
- Trim the ends off the half lemon. Cut the half lemon in half again, lengthwise down the centre. Cut each in thin, half moon slices. Add the cut lemon to the chicken and toss to combine.
- Open each chicken thigh and place it on a large (11x17- inch) baking sheet. Scatter the lemons evenly over the chicken. Set aside in the fridge while you prepare the vegetables.
- Cut the carrots in half cross-wise and then cut each half in quarters or sixths depending on how thick the carrots are. Add them to a second baking sheet.
- Cut the cauliflower into medium sized florets and add them to the baking sheet with the carrots.
- Cut the red onion in half, through the root end. Lay the cut side on the cutting board and cut the onion, pole to pole into half-inch slices. Add the onions to the baking sheet with the carrots and cauliflower.
- Drizzle the vegetables with olive oil and toss to coat. Season with salt and pepper and toss to coat.
- Place the chicken in the upper middle rack of the oven and the vegetables on the lower middle rack of the oven. Cook for 40 minutes. Stir the vegetables half way through cooking. Baste the chicken with any juices, half-way through cooking.
- In the meantime. Add the couscous and apricots to a large mixing bowl.
- Bring the chicken stock to a boil. Pour it over the couscous and stir to combine. Cover the bowl with a lid or aluminum foil and set aside for a minimum of 15 minutes.
- For the yogurt sauce. Mix together the yogurt, hot sauce, lemon juice, honey and salt.
- Remove the chicken from the oven when it’s cooked through and slightly brown. Scatter the olives over the chicken along with the cilantro.
- Remove the vegetables from the oven when they are cooked through, tender crisp and slightly caramelized around the edges.
- Uncover the couscous and fluff with a fork. Add the almonds and stir them into the couscous.
- To serve. Scoop out some couscous onto a plate, top with two pieces of chicken, spoon over some juices and olives from the baking sheet. Add vegetables on the side. Drizzle everything with some of the yogurt sauce.