4
Easy
15 minutes, plus 30 minutes’ marinating time
30-40 minutes
1. Preheat the oven to 200°C. Crush the garlic and salt using a mortar and pestle to make a paste. Add to the yoghurt. Add the lemon juice and zest and olive oil.
2. Marinate the chicken in the mixture for a minimum of 30 minutes or overnight.
3. Divide the chicken between two roasting trays. If you’re making the kids’ version, add a lemon to the tray and bake for 30–40 minutes.
4. For the adults’ version, sprinkle over the chermoula spice blend and spoon over the roasted cherry tomatoes. Bake for 30–40 minutes, or until golden, crispy and the juices run clear.
5. To make the grain salad, cook the couscous according to package instructions, then combine with the remaining ingredients.
