Ingredients

• 3-4 Chicken marylands
• 1 zucchini, cubed into 2cm pieces
• 1 Sweet potato, peeled and cubed into 1.5cm pieces
• 250g Cherry Tomatoes
• 1 Red onion, peeled and cut into eights
• 1 Lemon, halved
• 8 Medjool dates
• Olive oil
• Sea salt
• 1 Cup cooked couscous, to serve
• 200g Plain yogurt, to serve
• Fresh mint, to garnish

• 2 Tablespoons Ras El Hanout spice mix
• 1 Lemon, zest and juice
• 2 Cloves garlic, crushed
• 1 Tablespoon honey
• 5 Tablespoons olive oil
• 1 1/2 Teaspoons sea salt
• 1/2 Teaspoons freshly ground black pepper
• 1/4 Teaspoon cayenne pepper

Method

• Step 1
  Prepare the barbecue for indirect cooking over Indirect medium heat (180-230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
• Step 2
  In a small bowl combine all of the marinade ingredients.
• Step 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, toss to combine. In a separate bowl, toss the cherry tomatoes, dates and lemon halves in a little olive oil and season with salt.
• Step 4
  Roast the chicken, zucchini, sweet potato, red onion and the lemon halves over indirect medium heat for 35 to 40 minutes. Ensure that there is a small amount of space around each item of food for even cooking results. 20 minutes into the cooking time add the dates and cherry tomatoes, continue to cook for a further 15 to 20 minutes.
• Step 5
  Serve the chicken, vegetables and dates with couscous and plain yogurt. Drizzle with the lemon and garnish with fresh mint.