Ingredients
1 chicken, whole (3-4lbs/1.2-1.6kg)
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground caraway
1/2 tsp ground black pepper
2 tsp sweet paprika
1 tsp garlic granules
1/4 tsp crushed chillies
1/2 tsp mint
1/2 tsp ground cinnamon
2 tsp onion powder
1/2 tsp salt
1/2 tsp sugar
2-3 tbsp olive oil
2-3 lemons, halved
1/2 onion, sliced
Jewelled Couscous
1 tbsp olive oil
1 small red onion, diced
1 tbsp fresh chopped mint
2 tbsp fresh pomegranate seeds
200g couscous
570ml chicken stock
Method
- Wash the chicken and pat it dry
- In a small bowl mix all the dry ingredients together with the olive oil to form a thin paste
- Rub the paste all over the outside of the chicken and under the skin. Cover and let it sit in a fridge for 3-4 hours or overnight if time allows
- Remove the chicken from the fridge and leave to rest for an hour before to ensure more even cooking
- Arrange the lemons around the bird on the tray
- Heat the oven at 220°C (200°C fan oven) and place the chicken on a tray in the oven for 20 minutes
- Turn the heat down to 190°C (170°C fan oven) and cook for one hour, or until thoroughly cooked, basting the chicken with the juices every 20 minutes
- Remove from the oven and allow to stand for 10 minutes before carving
- Jewelled Couscous
- Dice the red onion and fry until soft in hot oil. Set aside
- Make the couscous up as per pack instructions using chicken stock in the place of water
- Once the couscous is light and fluffy stir through the pomegranate, red onion and the mint
- Serve alongside the chicken, using the juices from the chicken as gravy if required. Top with fried onions
