YOGURT ROAST CHICKEN WITH COUSCOUS

Usually, at Boxed Halal, we share with you typical and world-renowned recipes from Pakistan and the Middle East. The Lemon Roast Chicken with Couscous recipe is inspired by Hayden Quinn's recipe. It is not a typical recipe, but its flavors, and the combination of ingredients, definitely reminds us of Turkey. 

This complete tray consists of a roasted chicken marinated with yogurt. Served on a bed of couscous, and accompanied by roasted onions, roasted sweet potatoes, roasted peppers, and roasted garlic. All this, decorated with fresh mint leaves and lime wedges. It is a real delight. It is a complete dish, which does not need other more garnishes. 

How is Yogurt Roast Chicken marinated? 

Yogurt is the essential component of the chicken marinade. But as you would expect in Turkish cuisine, many spices will give it that unique flavor. In this case, after cleaning the chicken and removing the skin. We season it with yogurt, lime juice, coriander seeds, ground cumin, pepper, grated fresh ginger, paprika, and salt.

The secret is to leave this chicken resting in the marinade for at least three hours. Then it should be cooked in the oven on a roasting tray, and that's it.

Garnishes for Lemon Roast Chicken with Couscous

Besides the Couscous, this tray has a variety of flavors and textures that makes it so appetizing. Here we list them:

1. Roasted garlic. The first item is roasted garlic. For this recipe, we use two heads of garlic, cut in half and roasted. When roasted, the garlic loses its intense flavor and is very pleasant. Remember to cook with skin.
2. Roasted onion. It is prepared in a similar way to garlic. We chose red onion, to make the tray more colorful, but you can use any variety of onion, white or yellow.
3. Sweet Potato. Cooking sweet potatoes is very easy. You have to wash them very well with a brush, without peeling them. Then, they are wrap in aluminum foil and baked while the chicken is roasting. If you wish, after they are soft, you can brown them over high heat in a pan with a pinch of oil.
4. Roasted Pepper. The roasted pepper is cook next to the chicken, whole, with skin and seeds. Cut into julienne before serving.
5. Couscous. Couscous bed preparation couldn't be easier. You only have to heat two cups of chicken broth, until they boil, add the couscous and turn off immediately. Cover the pot and let the couscous hydrate in the water and that's it.

So, without further ado, let's get to the recipe.