4 chicken marylands (1.4 kg)
⅓ cup greek yoghurt (4 tblsps) plus extra to serve
2 tbsp harissa paste
1 tbsp honey
2 bunches dutch carrots trimmed, washed
1 lemon cut into wedges to serve
1.5 cups chicken stock
1.5 cups couscous (300 g)
⅓ cup fresh mint leaves thinly sliced (⅓ bunch)
- Cut three 1cm deep slits across the top of each piece of chicken. Combine yoghurt, harissa and honey in a bowl. Add chicken. Rub evenly to coat. Place chicken in a large, lightly oiled roasting pan. Season with salt and pepper.
- Cook in a moderate oven (180C) for 30 minutes. Add carrots to pan. Cook for a further 20 minutes, or until chicken is cooked and carrots are tender.
- Meanwhile, make mint couscous. Bring stock to boil in a medium saucepan. Remove from heat. Add couscous. Stand, covered, for about 5 minutes, or until stock is absorbed. Fluff with a fork. Stir in mint.
- Serve chicken with carrots, mint couscous, lemon and extra yoghurt.