Moroccan Spiced Roasted Chicken with Charred Vegetables and Pomegranate Yoghurt
Chicken thighs rubbed with cumin, coriander, paprika, cinnamon, ginger, garlic and lemon juice, roasted with charred courgettes and onion.
- 800 g chicken thighs, bone-in and skin-on
- 200 g Greek yoghurt
- 20 ml pomegranate molasses
- 80 g pomegranate seeds
- 8 g ground cumin
- 6 g ground coriander
- 4 g smoked paprika
- 2 g ground cinnamon
- 12 g fresh ginger, grated
- 3 cloves garlic cloves, minced
- 2 tbsp lemon juice
- 40 ml olive oil
- 300 g baby courgettes, halved lengthwise
- 200 g red onion, cut into wedges
- 20 g fresh coriander, chopped
- 6 g salt and black pepper
- 200 g couscous
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 220°C.
- Step 2
In a small bowl, combine ground cumin, ground coriander, smoked paprika, ground cinnamon, grated ginger, minced garlic, 20ml lemon juice, 20ml olive oil, salt, and black pepper to form a spice paste.
- Step 3
Pat chicken thighs dry with kitchen paper. Rub the spice paste all over the chicken, ensuring it coats both skin and underside. Place on a large roasting tray.
- Step 4
Toss baby courgettes and red onion wedges with remaining 20ml olive oil, salt, and pepper. Arrange around the chicken on the tray.
- Step 5
Roast for 35-40 minutes until chicken skin is golden and crispy, and the internal temperature reaches 75°C. Vegetables should be charred at the edges.
- Step 6
While chicken roasts, prepare couscous according to packet instructions. Fluff with a fork and season with salt and pepper.
- Step 7
In a bowl, whisk together Greek yoghurt, pomegranate molasses, remaining 10ml lemon juice, and a pinch of salt until smooth.
- Step 8
Remove roasted chicken and vegetables from the oven. Rest for 5 minutes.
- Step 9
Divide couscous among serving bowls. Top with roasted chicken thighs and charred vegetables.
- Step 10
Drizzle pomegranate yoghurt over each bowl. Scatter pomegranate seeds and fresh coriander on top.
- Step 11
Serve warm.
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