MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roast Chicken With Fully Loaded Cous-Cous
Categories: Poultry, Pasta, Herbs, Vegetables, Fruits
Yield: 6 Servings
4 lb Free range, corn fed chicken
Olive oil
1 Lemon
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Salt & pepper
1 ts Rosemary
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Turmeric
1 ts Thyme
3 cl Garlic
1 pn Paprika
1 pn Cayenne
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50 g Cous Cous; per person
Chicken stock/broth; boiling
Dried apricots; fine diced
A few dried dates;
- fine diced
30 g Pkg dried mushrooms (1 oz)
1/2 Bell pepper; fine diced
1/2 Red bell pepper; fine diced
1 sm Red onion; fine diced
1 ts Harissa
1 sm Handful flat leaf parsley;
- chopped
1/2 ts Dried mint
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Jar of Harissa
Natural or Greek yoghurt
For The Chicken:
Mix the herbs and spices together with the crushed garlic, season
with salt and pepper
Cut any string off your chicken, trim any excess fat off and then
rub with olive oil, rub the whole chicken with the spice mix and
leave to marinade in the fridge for as long as possible.
Remove the chicken from the fridge 30 minutes before you want to
cook.
Pre heat oven to 392 F/200 C.
Cook your chicken for 1-1/2 to 3 hours depending on the size. When
it's done it the legs should pull off very easily.
Place on a board and cover with tin foil and a tea towel before
serving.
Note:
I rubbed the chicken with all of the spices on the morning before I
cooked it just so they had extra time to get into the meat.
For The Cous Cous:
Place the cous cous in a bowl along with all of the ingredients,
cover with the boiling broth or stock.
Mix well.
Cover the bowl with cling film and set aside for 10 minutes.
Note:
For the Cous Cous I used about 50 g per person, you can of course
use a lot more if you wish. I also used a roughly 2 parts stock to
1 part cous cous theory although I just tipped the water in until I
thought it was wet enough. The rest of the ingredients for the cous
cous were just what I thought looked enough.
Serve with flat breads and a carrot-orange salad.
The best way to serve it is on a big board in the centre of the
table and just let everyone tuck in, failing that just carve the
chicken up, plate up with a flat bread, some cous cous, some carrot
and orange salad, a dollop of yoghurt and a couple of spoons of
harissa. Eat with your fingers
From:
http://blog.chilliupnorth.co.uk
Uncle Dirty Dave's Archives
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