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Moroccan Roast Chicken and Vegetables
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Weberholics
Moroccan Roast Chicken and Vegetables
Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
Servings
4
Difficulty
Easy
Ideal for
Charcoal
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
Moroccan Marinade
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.
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