Harissa, Cumin and Lemon Chicken

By sarah_carroll

Ingredients

• 1 lemon, plus wedges to serve
• 1/3 c EVOO
• 1 1/2 T finely chopped ginger
• 1 1/2 T ground cumin
• 1 1/2 T ground coriander
• 1 1/4 T mild curry powder
• 3/4 t pimenton
• 1/2 t each, cinnamon, turmeric and caster sugar
• 1 T harissa, or TT
• 1 t sundried tomato paste
• 2 onions, halved, thinly sliced
• 3 garlic cloves, pressed
• 3 bay leaves
• 6 large chicken thigh cutlets
• Couscous, coriander and mint leaves, thick Greek style yoghurt to serve

Details

Servings 6

Preparation

Step 1

Finely grate the lemon zest into a bowl. Remove the white pith from the lemon, then slice the flesh into thin rounds, discarding the seeds. Set aside
Place the oil, ginger, dry spices, sugar, harissa and tomato paste into the bowl with zest. Season well, then whislk in 200ml water. Add the onion, garlic, bay leaves and lemon slices, mixing to combine.
Place the chicken and marinade in a zip lock bag. Squeeze out as much air as possible, seal the bag, then squish it to mix evenly. Fridge for at least 4 hours, pref overnight.
Preheat oven to 190C and line large baking tray with foil, then parchment.
Tip chicken onto the tray, nestling the pieces, skin side up, in the onion mixture. Make sure each piece has slice of lemon. Roast for 40-45 minutes.
Serve chicken and onion on bed of couscous. Garnish with coriander and mint and serve with lemon wedges and yoghurt.