June 18, 2016
Dinner, Main Dish, Poultry,
Chicken, Grains, Couscous, Easy/Beginner Cooking, Entertaining, Romantic Dinner, Sunday Dinner, Valentine's Day, Oven Roast, Spices, Whole Chicken more
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"From our Saturday paper The Weekend West. Times are estimated."
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.
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Delicious. I used a homemade spice blend that has nutmeg, cuming, coriander, fennel, cayenne, etc. and mixed it with the oil to make the paste, and then made as written. I didn't use the sultanas in the couscous, though. When we finally get a new outdoor grill, I will try this on it.