Roast chicken with spiced couscous

Recipe from: 11/1/1997 12:00:00 AM
Ingredients 24
Servings 4
Time 40 minutes

Ingredients

  • 2
    kg
    whole chicken
  • 50
    g
    butter, melted
  • 10
    ml
    sesame oil
  • 10
    ml
    lemon juice
  • salt and freshly ground black pepper
  • COUSCOUS
  • 30
    g
    butter
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 1
    each small red and yellow pepper, chopped
  • 50
    g
    raisins
  • 50
    g
    almond slivers, roasted
  • 100
    ml
    freshly chopped coriander
  • 400
    ml
    chicken stock
  • 25
    ml
    lemon juice
  • 250
    g
    couscous
  • SAUCE
  • 30
    g
    butter
  • 150
    ml
    dry cider
  • 150
    ml
    chicken stock
  • 15
    ml
    cornflour
  • 150
    ml
    cream
  • 30
    ml
    freshly chopped coriander, plus extra to garnish
 

Method

1 hour 30 minutes
 
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.
 

Read more on: poultry  |  roast
 

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