Moroccan Roast Chicken and Vegetables

Category, CuisineDifficultyBeginner
Yields4 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
MARINADE
 5 tbsp tablespoons olive oil
 1 lemon, zest and juice
 2 tbsp tablespoons Ras El Hanout spice mix
 1 tbsp tablespoon honey
 2 cloves garlic, crushed
 5 ½ tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper
 ¼ tsp teaspoon cayenne pepper
 3 -4 chicken marylands
 1 zucchini, cubed into 2cm pieces
 1 sweet potato, peeled and cubed into 1.5cm pieces
 1 red onion, peeled and cut into eighths
 250 g grams cherry tomatoes
 8 Medjool dates
 1 lemon, halved
 Olive oil
 Sea salt
 1 cup cup cooked couscous, to serve
 200 g grams plain yoghurt, to serve
 Fresh mint
1

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a small bowl combine all of the marinade ingredients.

3

In a large bowl add the chicken and half of the marinade, toss to coat. In a separate large bowl add the zucchini, sweet potato, and red onion and toss to combine. In another separate bowl toss the cherry tomatoes, dates, and lemon halves in a little olive oil and season with salt.

4

Roast the chicken, zucchini, sweet potato, red onion, and lemon halves over indirect medium heat, with the lid closed, for 35 to 40 minutes. Ensure that there is a small amount of space around each food item for even cooking results. After 20 minutes of cooking time, add the dates and cherry tomatoes to the barbecue and continue to cook for a further 15 to 20 minutes.

5

Serve the chicken, vegetables, and dates with couscous and plain yoghurt. Squeeze the barbecued lemon over the top and garnish with fresh mint.

Ingredients

MARINADE
 5 tbsp tablespoons olive oil
 1 lemon, zest and juice
 2 tbsp tablespoons Ras El Hanout spice mix
 1 tbsp tablespoon honey
 2 cloves garlic, crushed
 5 ½ tsp teaspoon sea salt
 ½ tsp teaspoon freshly ground black pepper
 ¼ tsp teaspoon cayenne pepper
 3 -4 chicken marylands
 1 zucchini, cubed into 2cm pieces
 1 sweet potato, peeled and cubed into 1.5cm pieces
 1 red onion, peeled and cut into eighths
 250 g grams cherry tomatoes
 8 Medjool dates
 1 lemon, halved
 Olive oil
 Sea salt
 1 cup cup cooked couscous, to serve
 200 g grams plain yoghurt, to serve
 Fresh mint

Directions

1

Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.

2

In a small bowl combine all of the marinade ingredients.

3

In a large bowl add the chicken and half of the marinade, toss to coat. In a separate large bowl add the zucchini, sweet potato, and red onion and toss to combine. In another separate bowl toss the cherry tomatoes, dates, and lemon halves in a little olive oil and season with salt.

4

Roast the chicken, zucchini, sweet potato, red onion, and lemon halves over indirect medium heat, with the lid closed, for 35 to 40 minutes. Ensure that there is a small amount of space around each food item for even cooking results. After 20 minutes of cooking time, add the dates and cherry tomatoes to the barbecue and continue to cook for a further 15 to 20 minutes.

5

Serve the chicken, vegetables, and dates with couscous and plain yoghurt. Squeeze the barbecued lemon over the top and garnish with fresh mint.

Moroccan Roast Chicken and Vegetables
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