Persimmon Chicken with Roasted Veg and Harissa yoghurt Dressing

Preheat oven to 180°C. Peel and mince garlic. Mix yoghurt, garlic, honey and harissa together. Season with salt and pepper. Marinate the chicken with 2Tbsp of marinade (keeping the rest for step 6), cover and set aside.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut persimmons into wedges. Peel and cut onion into wedges. Trim broccolini ends and cut in half. Slice zucchini. Pick parsley leaves and roughly chop, discarding stems.

Heat a Dutch oven or oven proof pan on medium high heat with a drizzle of oil. Add chicken and persimmon wedges and sear for 1-2 minutes each side. Add wine to deglaze.

Tip! If you don’t have a Dutch oven oven proof pan, you can do this step in a pan and transfer the chicken and persimmon into an oven proof dish for the next step.

Add zucchini, broccolini and red onion to the pan with the chicken and persimmons. Roast for 15-18 minutes, until the chicken is cooked through.

In a pot add Israeli couscous and 1/2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork, stir the butter through and season with salt and pepper.

Divide couscous between plates and top with chicken and veg. Top with remaining yoghurt harissa dressing (to taste) and garnish with coriander leaves. Enjoy!

Preheat oven to 180°C. Peel and mince garlic. Mix yoghurt, garlic, honey and harissa together. Season with salt and pepper. Marinate the chicken with 2Tbsp of marinade (keeping the rest for step 6), cover and set aside.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Cut persimmons into wedges. Peel and cut onion into wedges. Trim broccolini ends and cut in half. Slice zucchini. Pick parsley leaves and roughly chop, discarding stems.

Heat a Dutch oven or oven proof pan on medium high heat with a drizzle of oil. Add chicken and persimmon wedges and sear for 1-2 minutes each side. Add wine to deglaze.

Tip! If you don’t have a Dutch oven oven proof pan, you can do this step in a pan and transfer the chicken and persimmon into an oven proof dish for the next step.

Add zucchini, broccolini and red onion to the pan with the chicken and persimmons. Roast for 15-18 minutes, until the chicken is cooked through.

In a pot add Israeli couscous and 1/2 cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork, stir the butter through and season with salt and pepper.

Divide couscous between plates and top with chicken and veg. Top with remaining yoghurt harissa dressing (to taste) and garnish with coriander leaves. Enjoy!