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- 3 cloves garlic, chopped
- 2 tbsp chopped coriander roots and stems
- salt and black pepper
- 2 tbsp extra-virgin olive oil
- 2 tbsp Moroccan seasoning
- 2 tbsp honey
- 5 chicken thighs, skin on, bone in
- 1 bunch Dutch carrots, peeled, halved lengthways
- half small roman cauliflower, cut into florets
- 1 tsp cumin seeds
- lemon wedges, to serve
- 1 cup couscous
- 1 tbsp unsalted butter
- 1 tbsp extra virgin olive oil
- ¼ cup pistachios, toasted
- 2 tbsp currants
- ½ cup chopped olives
- ½ cup coriander leaves, torn
In a mortar and pestle, pound the garlic, coriander roots, stems and a pinch of salt to a paste. Add 2 tbsp olive oil, Moroccan seasoning and half the honey and mix to combine.
Place the chicken in a bowl, pour over the marinade and season generously with pepper. Set aside.
Lightly grease a large roasting dish with oil. Place the carrots, cauliflower, cumin seeds and 1 tbsp olive oil in the dish and season to taste. Toss the vegetables until well coated. Drizzle with the remaining honey and arrange the chicken pieces on top.
Transfer the baking dish to the oven and cook for 30 minutes until the chicken is golden and cooked through and the vegetables are tender. Remove from oven.
Meanwhile, place the couscous in a bowl with butter and a splash of olive oil and season with salt and pepper. Pour in 1 cup boiling water and stir for 15 seconds with a fork. Cover with plastic wrap and set aside for 10 minutes until the water has been absorbed and stir with fork to fluff the grains. Just before serving add the pistachios, currants, olives and coriander leaves and toss to combine.
To serve, divide the couscous and vegetables between plates. Top with chicken and squeeze over lemon juice.
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