IN THE KIT
12 ozboneless chicken thighs
4 ozMoroccan spice blend
1 ozminced garlic
8 ozgreek yogurt
4 ozred onion
1 ozfresh mint
Kitchen Items Needed
Baking sheet lined with parchment/foil
Small pot with lid
2 medium bowls
1 small bowl
Preheat oven to 400ºF;
Zest lemon. Juice & place in small bowl;
Peel & thinly slice red peppers;
Cut eggplant into bite size pieces;
Pat chicken thighs dry with paper towel. With a fork, pierce a few holes all over chicken to absorb the marinating base. Season with salt & pepper on both sides.
Mix half the Moroccan spice blend with half the lemon juice, half of the yogurt & drizzle of olive oil in a medium bowl, add chicken thighs. With your hands, mix everything together well, ensuring the chicken is coated on all sides. Set aside.
In another medium bowl, combine the remaining spice blend, drizzle of olive oil, pinch of salt & pepper. Add eggplant & toss well. Add chickpeas, garlic, onion, toss again. Spread on baking sheet, roast for 10 minutes.
In a large pot, combine the couscous and ¾ cup of water; season with salt & pepper. Heat to boiling on high. Once boiling, cover & remove from heat. Let stand 6 to 8 minutes, or until the water has been absorbed & the couscous is tender. Fluff the cooked couscous with a fork; season with salt & pepper to taste.
Nestle the marinated chicken in among the veg, discarding any excess marinade. Scatter olives on baking sheet. Return to the oven for 15-20 minutes, until chicken is cooked through.
Remove leaves from stems & roughly chop mint. Remove leaves from stems & roughly chop parsley. Put into separate piles. In a small bowl, combine remaining lemon juice, ½ lemon zest, remaining yogurt, ½ parsley & ½ mint. Mix well. Season with salt & pepper, set aside.
Roughly chop almonds.
Divide couscous, chicken, veggies, chickpeas on a plate. Top with yogurt sauce, almonds & remaining herbs. Enjoy!