Name: Sticky roast chicken with stuffed gem squash
Prep time: 40 min
Cook time: 70 min
Total time: 110 min
Yield: 6 servings
Cuisine: Cuisine
Ingredients: 100.00 g butter; 5.00 ml paprika ground; 10.00 ml chillies powder; 2.00 ml cumin ground; 2.00 garlic cloves, crushed; 5.00 ml orange or lemon, zest; 1.00 chicken large; 600.00 ml stock chicken; 125.00 g apricots dates and sultanas; 45.00 ml lemon juice; 350.00 g couscous; 6.00 gem squash halved; 100.00 ml honey

Recipe Disclaimer

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Ingredients (13)

100.00 g	butter
5.00 ml	paprika — ground
10.00 ml	chillies — powder
2.00 ml	cumin — ground
2.00	garlic — cloves, crushed
5.00 ml	orange — or lemon, zest
1.00	chicken — large
600.00 ml	stock — chicken
125.00 g	apricots — dates and sultanas
45.00 ml	lemon juice
350.00 g	couscous
6.00	gem squash — halved
100.00 ml	honey

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Method:

Heat the butter in a saucepan over
a low heat.
Add the paprika, chilli
powder, cumin and garlic.
Stir well,
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
overnight.

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.
Remove
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.
Remove
from the saucepan and scoop out the
pips.
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.
Roast
for a further 40 minutes, or until the
chicken is cooked through.

58 AUGUST 2007 IDEAS