When quick and tasty is what you want, butterflied chicken is a sure thing. This recipe is also a great way to get kids used to different spices and flavours while keeping dinner familiar. Moroccan spices mixed with grilled eggplant and zucchini will add a spark to your evening along with the colourful salad full of sweet beetroot, salty goat’s cheese and Israeli couscous.
- Serves: 4-6
- Prep time: 20 mins
- Cooking time: 45 mins
1 whole Corn-fed butterflied chicken
3 Tbsp Kato BBQ Pit Moroccan mustard
1 cup Clearwater full cream yoghurt
1 large Beetroot, cut into small cubes
1 large Onion, cut into wedges
4 cloves Garlic, halved lengthways
4 cup Osem Israeli couscous
70g Puhoi Valley fresh goat cheese
1 Lemon, zested and juiced
1 bunch Parsely, chopped
You will need:
A large pot
A roasting rack
A roasting tray
Pre heat your oven to 180°C on fan bake.
- Mix together the Moroccan mustard, yoghurt and season heavily with salt and pepper. Rub the yoghurt mix into the chicken and marinate for at least 1 hour.
- Add the beetroot, onion and garlic in a roasting tray, drizzle with a little olive oil and season with salt and pepper.
- Place a roasting rack above the vegetables and lay your chicken out evenly on top and cook in the oven for 40 – 45 minutes or until the chicken’s juices run clear.
- While the chicken is in the oven, cook your couscous using the easy to follow instructions on the back of the packet.
- When the couscous is al dente, place in a large bowl and drizzle with some olive oil, season with salt and pepper then separate the couscous with a fork. Add the vegetables, cooking juices, fresh goat cheese, lemon zest, lemon juice and parsley together.
- As soon as you take the chicken out of the oven and season with salt and pepper.
- To serve; portion the chicken and serve with a mound of couscous salad, wedge of lemon and a side of the Moroccan mustard and yogurt mixed together. Just add 2 Tbsp of Moroccan mustard to the remaining yoghurt, squeeze in some lemon juice and add a little chopped parsley.
This meal goes nicely with a glass of Twin Island Chardonnay, the aroma of stone fruit and citrus will play nicely with the strong flavours of roast beetroot and fresh New Zealand goat cheese. For mellow tones to accompany your bold dinner sip on a bottle of Phoenix Organic Guava & Apple juice.