Moroccan Flattened Chicken With Spicy Couscous
June 18, 2016
"From our Saturday paper The Weekend West. Times are estimated."
- Serving Size: 1 (964.3 g)
- Calories 1272.5
- Total Fat - 50.4 g
- Saturated Fat - 8.9 g
- Cholesterol - 1822.8 mg
- Sodium - 830.2 mg
- Total Carbohydrate - 55.4 g
- Dietary Fiber - 4 g
- Sugars - 4.9 g
- Protein - 141.9 g
- Calcium - 188.7 mg
- Iron - 21.2 mg
- Vitamin C - 36.3 mg
- Thiamin - 0.3 mg
To prepare the chicken, cut down either side of the backbones with a sharp, heavy knife or a set of poultry shears, remove the backbone and with the skin side facing up flatten the chicken with a good shove or two.
Working from the opening end, carefully slip your fingers between the skin and flesh over the breasts and legs - it really is easy but try not the break the skin.
Combine the spice, coriander leaves, garlic, olive and lemon juice and work this between the skin and flesh and season the chicken well, otherwise simply smear this mixture over the chicken.
Place it into a small roasting pan roast at 220C for about 40 minutes or until the skin is well browned and the juice run clear.
Rest in a warm place, loosely covered for 10 minutes while you make the couscous.
To make the couscous, place the couscous in a bowl and add the boiling water and the olive and mix together lightly, cover with plastic film and leave it to plump.
Then add the rest of the ingredients and mix together lightly with a fork and then season the couscous well.
To serve, place a portion of the couscous on each plate and carve the chicken into section and place some of these on top of the couscous.
Tips & Variations
No special items needed.