Roast Chicken with Fruit and Couscous
3 large carrots, cut into chunks
2 red onions, cut into wedges
1 tbsp cumin seeds
1 tbsp olive oil
zest and juice of 1 lemon
8 boneless, skinless chicken thigh fillets
50g/2oz/⅓ cup dates, chopped
50g/2oz/⅓ cup dried apricots, chopped
salt and ground black pepper
couscous to serve
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the carrots, red onions, cumin seeds, oil, lemon zest and juice and seasoning in a roasting pan and toss together.
3 Roast in the oven for 15 minutes until the carrots are beginning to soften.
4 Add the chicken, dates and apricots to the pan and cook for a further 25 minutes, basting the chicken in the pan juices, until it is cooked through and the vegetables are tender.
5 Serve the roast chicken and vegetables in the pan juices with some couscous.