This recipe is nice and simple and most of it can be prepared in advance. With the chicken you can use any cut you like such as thighs, breasts or the whole leg. The freshness of the citrus goes wonderfully with the roast chicken and you could change up the recipe a bit by waiting for the chicken to cool before shredding it and combining it with the cous cous for a salad at your next BBQ. For a brief video of me making the dish head over to my Instagram page and to get more info on citrus fruit, when they’re in season and industry news head to https://www.citrus.co.nz/
Citrus Marinated Chicken with Citrus, Goji Berry and Herb Cous Cous
Serves 4
Ingredients:
4 Chicken legs (or Breasts)
Salt and Pepper
Citrus Marinade
300g Citrus fruit (eg Tangelos, Oranges, Mandarins)
4Cl Garlic
4 Sprigs Rosemary
12Tbs Cooking Oil
4Tbs Olive Oil
Salt and Pepper
Citrus, Goji Berry and Herb Cous Cous
250g Cous Cous
1C Boiling Water
2Tbs Olive Oil
30g Sunflower Seeds
30g Goji Berries
4Tbs Parsley, chopped
12 Mint leaves, ripped up
Salt and Pepper
Method:
For the Chicken and Citrus Marinade:
Peel or zest the citrus fruit, keep the flesh to one side and with a knife cut the peel into strips along with any zest. Slice the garlic and combine with the chicken, oil, rosemary and seasoning in a bowl. Cover and leave for at least 4hrs or overnight.
For Cous Cous:
Remove any seeds from the citrus fruit and cut into small chunks. In a metal bowl or pot place the uncooked cous cous and then pour on the boiling water and the olive oil. Cover with glad wrap and leave for 5mins for the cous cous to absorb all the water. Chop up the goji berries. Using a fork break up the cous cous and then add the remaining ingredients and stir to combine.
To Serve:
Remove the chicken from the marinade and season the chicken. Place on a roasting tray and bake in a pre-heated oven at 200C until the skin is nice and crispy and when the juices run clear when a knife is inserted into the thickest part and the internal temperature has reached 75C.
