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
4 Chicken legs (or Breasts)
Salt and Pepper
300g Citrus fruit (eg Tangelos, Oranges, Mandarins)
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
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.
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.
One of the topics I am passionate about is food wastage. In an ideal world we would show respect to our food and have none of it go in the bin.
Recently I was able to team up with Love Food Hate Waste (https://lovefoodhatewaste.co.nz) as part of Wellington on a Plate and hold a cooking demonstration on how to use up some of the most commonly usable but thrown away household food items.
According to the Love Food Hate Waste website: “New Zealanders throw away 122,547 tonnes of food a year. That is equivalent to 213 jumbo jets of food that has to go somewhere to rot, instead of being eaten. All of this food is worth about $872 million each year. That amount of food could feed the population of Dunedin for two years!” That’s only in New Zealand, globally “one third of food produced globally is wasted; that is 1.3 billion tonnes of food that is never eaten.” That to me is just mental and we can all do (and should) do our part by reducing our waste as much as possible. Shared here are some of the recipes that use some of LFHW’s top ten chucked out food items that you can try at home.
Roast chicken and spiced pumpkin w citrus slaw and croutons
Juice of 3 citrus fruit ie grapefruit, lemon, limes, oranges
1tsp ground coriander
1tsp ground cumin
For the mayo
Reserve 1Tbs of the juiced citrus and place the rest in a pot and simmer until reduced by ¾. Using a stick blender or in a blender or food processor blend the whole eggs with the mustard and reserved Tbs of citrus juice until it becomes pale in appearance. Drizzle in the canola oil slowly to emulsify. Once all the oil is incorporated and the mayo is nice and thick fold in the citrus reduction and then season with a little salt and pepper and sugar (if required) to taste. If the mayo is too thick you can thin down with 1Tbs of hot water.
To make the salad
Dice the pumpkin, toss in a little oil and then toss with the spice mix. Season with salt and pepper. Roast on a baking tray at 180C until tender, about 15minutes. Cool. Cut the bread into cubes and toss in a little oil, season and bake in the oven until lightly browned and crispy. Chiffonade/shred the cabbage thinly, julienne/finely slice the onion (red or white onion ok) and grate the peeled carrot. Fold through enough of the citrus mayo so the slaw is nicely coated. Serve with the pumpkin, chicken and croutons.