Name: Roast chicken with spiced couscous
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 2.00 kg chicken whole; 50.00 g butter melted; 10.00 ml sesame oil; 10.00 ml lemon juice; sea salt and freshly ground black pepper; couscous; 30.00 g butter; 5.00 ml cinnamon ground; 5.00 ml cumin ground; 5.00 ml coriander ground; 1.00 pepper yellow and red, chopped; 50.00 g raisins; 50.00 g almonds flaked, toasted; 100.00 ml fresh coriander chopped; 400.00 ml stock chicken; 25.00 ml lemon juice; 250.00 g couscous; 30.00 g butter; 150.00 ml cider dry; 150.00 ml stock chicken; 15.00 ml cornflour; 150.00 ml cream; 30.00 ml fresh coriander chopped, extra to garnish

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Ingredients (23)

2.00 kg	chicken — whole
50.00 g	butter — melted
10.00 ml	sesame oil
10.00 ml	lemon juice
	sea salt and freshly ground black pepper
	couscous
30.00 g	butter
5.00 ml	cinnamon — ground
5.00 ml	cumin — ground
5.00 ml	coriander — ground
1.00	pepper — yellow and red, chopped
50.00 g	raisins
50.00 g	almonds — flaked, toasted
100.00 ml	fresh coriander — chopped
400.00 ml	stock — chicken
25.00 ml	lemon juice
250.00 g	couscous

SAUCE

30.00 g	butter
150.00 ml	cider — dry
150.00 ml	stock — chicken
15.00 ml	cornflour
150.00 ml	cream
30.00 ml	fresh coriander — chopped, extra to garnish

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Method:

1. Place chicken on a rack in a roasting pan. Pour a little water into the bottom of the pan. Mix the butter, oil, lemon juice and seasoning to taste and brush over the chicken. Roast in a preheated oven at 200 ºC for about 1 1/2 hours, basting occasionally.
2. COUSCOUS: Melt butter in a saucepan. Add the spices and cook over low heat for 1 minute. Add the chopped peppers and sauté for a further minute. Add the raisins, almonds, coriander, chicken stock and lemon juice and bring to the boil.
3. Stir in the couscous. Remove from the heat and cover with a tight-fitting lid. Leave to stand for 5 minutes, then stir. The mixture should be light and crumbly. Season with salt and pepper and keep warm.
4. SAUCE: Heat the butter in a saucepan. Add cider and cook to reduce by half. Add chicken stock and boil for 5 minutes.
5. Mix the cornflour with a little cream and gradually stir into the stock. Add the remaining cream and bring to the boil, stirring until sauce has thickened. Season with salt and pepper and stir in the chopped coriander.
6. To serve, spoon couscous on to a serving platter and place the roast chicken on the bed of couscous. Garnish with fresh coriander and serve with the sauce.