Heat the butter in a saucepan over
a low heat.
Add the paprika, chilli
powder, cumin and garlic.
then remove from the heat and stir
in the orange zest.
Set aside to cool.
Reserve 50 ml of the melted butter and rub the remaining butter all over the chicken, then set the chicken aside in the fridge for at least two hours, or refrigerate
Bring the chicken stock to the boil
in a saucepan.
Add the dried fruit and
simmer for five minutes, then stir in
the lemon juice and couscous.
from the heat, cover and leave to stand
for five minutes.
Place the chicken in
a greased roasting pan and stuff it
with some of the couscous.
Roast in a
preheated oven for 40 minutes.
While the chicken is in the oven, boil
the squash until just tender.
from the saucepan and scoop out the
Stir the reserved butter into the remaining couscous, then spoon the
couscous into the squash.
Remove the chicken from the oven
after 40 minutes and drizzle with
honey, then return it to the oven
along with the gem squash.
for a further 40 minutes, or until the
chicken is cooked through.
58 AUGUST 2007 IDEAS