Ingredients:
4 chicken thighs
20 ml olive oil
200 g butternut, peeled and cubed
Salt and pepper for seasoning
1 small onion, chopped
1 garlic clove, crushed
2,5 ml ground cinnamon
2,5 ml paprika
2,5 ml cumin seeds
1 ml turmeric
200 ml chopped, tinned tomatoes
Zest of 1 lime
5 ml honey
5 ml harissa paste (or add chilli to taste)
60 g dried, chopped apricots
250 ml chicken stock
10 ml lime juice
10 ml mint, chopped
120 ml plain low-fat yoghurt
fresh coriander for serving
200 ml couscous
Method:
Preheat the oven to 200°C. Season the chicken with some salt and pepper, drizzle with a small amount of olive oil and place on a baking tray.
Bake for about 35 minutes until golden brown and cooked.
At the same time: place the butternut cubes on a baking tray, season with a bit of salt and drizzle with a small amount of olive oil.
Roast in the oven for about 20 minutes until cooked and lightly browned.
Heat the rest of the olive oil in a saucepan on medium heat and add the onion, garlic and the spices.
Cook for a few minutes until the onion is cooked and translucent.
Add the tomatoes, lime zest, honey, harissa and the chicken stock and simmer the sauce for about 10 minutes on low heat.
Add chopped apricots to the cooked sauce.
In a small bowl, mix together the mint, yoghurt and the lime juice.
Add a pinch of salt and black pepper and keep aside.
Couscous
Bring 250 ml water in a small saucepan to a boil. Add the couscous and 1 ml salt and stir into the boiling water.
Add 10 ml olive oil and cover the saucepan immediately with the lid.
Leave it to stand until it is ready to serve.
Fluff it with a fork before serving.
Add the roasted chicken and butternut to the sauce and cook for about 5 minutes on low heat.
Add a little liquid if necessary.
Serve the chicken with the couscous and sprinkle with the coriander. Serve the minted yoghurt on the side.
Recipe: CHRISTINE CAPENDALE
Images: ANITA REED/ DISNEY CHANNEL
