Moroccan Flattened Chicken With Spicy Couscous
Created by ImPat on June 18, 2016
- Servings: 2
- Prep Time: 20m
- Cook Time: 40m
- Recipe #24106
Ingredients
- 1.5 kilogram chicken (or 2 poussins)
- 1 tablespoon spice paste (Moroccan spice paste, or use 2 tablespoon each of ground cumin and coriander)
- 1/2 cup coriander leaves, chopped
- 1 teaspoon garlic, minced
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt
- Freshly ground black pepper
- 116 grams dry couscous (dry, 2/3 cup)
- 2/3 cup water (boiling)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons sultanas
- 2 tablespoon coriander leaves, chopped (extra)
- 2 tablespoon almonds, chopped (roughly chopped, toasted)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
How to Make
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Step 5: Rest in a warm place, loosely covered for 10 minutes while you make the couscous.
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Step 6: 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.
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Step 7: Then add the rest of the ingredients and mix together lightly with a fork and then season the couscous well.
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Step 8: 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.