Ingredients

• 10g Moroccan seasoning
• Olive oil
• 4 medium sized chicken legs skin on
• 250ml De Winkel Yoghurt
• 15ml tahini paste
• Salt and pepper
• 30g Mainland Unsalted Butter
• 1 small Japanese pumpkin (cut into wedges)
• 50g harissa paste
• 200g Israeli couscous
• 25g dried sultanas chopped
• 25g dried apricots chopped
• 1 green apple diced
• 150ml chicken stock
• Small bunch coriander chopped
• 1 lemon (juiced)
• 25g Mainland Creamy Feta
• 25g dukkha

Method

1. Mix Moroccan seasoning with a little olive oil to make a marinade, rub well into the chicken and place in the fridge for 1 hour
2. Hang the yoghurt in a cloth inside a strainer over a bowl and allow any excess water to be released, leave for 1 hour
3. To the thickened yoghurt, add in the tahini paste, salt, pepper and a drizzle of olive oil
4. Take the chicken out of the fridge and sear in a hot pan with butter before placing skin side down to the oven at 180°C until cooked through and golden brown
5. Rub the Pumpkin wedges with half of the harissa paste and char on a griddle pan until cooked through
6. In a large pot bring 2 litres of seasoned water to the boil and add the couscous, and cook until al dente. Strain with cold water and add a touch of olive oil to keep from sticking together
7. Combine the couscous, sultanas, apricots, apple, harissa paste, chicken stock, coriander, lemon juice and heat stirring until well mixed and seasoned
8. Serve with crumbled feta, dukkha and a little coriander

TIP: For best results, hang the yoghurt overnight, don't throw away the liquid, use it in smoothies and as a drink to help you get through the day