Roast chicken with couscous

Chicken and Cous Cous

Serves 4

  • 1.75 kg higher-welfare chicken

  • 1 lemon, halved

  • 2 red onions, peeled and cut into quarters

  • 2 carrots, peeled and cut into chunks

  • a few sprigs fresh mint, leaves picked and chopped

  • olive oil

  • 1 heaped teaspoon ground cumin

  • 200 g jarred roasted red peppers, drained and roughly chopped

  • 1 teaspoon smoked paprika

  • 1 tablespoon ground coriander

  • 250 g couscous

  • extra virgin olive oil

Preheat the oven to 200°C/400°F/gas 6. Place your chicken on a chopping board and make some deep criss-cross slashes in its legs with a sharp knife. This helps the salt and spices to flavour the meat, and it also helps to cook the chicken a little bit more quickly.



Stuff the lemon halves inside the chicken, rub the skin with olive oil, salt, pepper and the cumin. Place the chicken in a roasting tray and pop it in the preheated oven.



After 15 minutes in the oven, turn the heat down to 180°C/350°/gas 4 and add the onions and carrots to the roasting tray. Roast for another hour, shaking the tray now and then, until the chicken is cooked. (The chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)



Carefully lift the chicken onto a plate and cover with foil to keep warm. Spoon the vegetables onto your chopping board and chop them roughly, then tip them back into the tray and place on the heat. Add 500ml water and then scrape all the lovely sticky bits off the bottom of the tray with a wooden spoon.



Add the chopped peppers, smoked paprika, coriander and couscous to the tray. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray. Bring to the boil, then turn the heat off and leave to rest for 5 minutes or until the couscous has absorbed all of the water. Fluff up the couscous using a fork and stir through the chopped mint and a good lug of extra virgin olive oil.



Cut the chicken up into joints and serve on a large plate on a bed of the tasty roast-vegetable couscous.

Nutritional Information

Roast chicken with couscous

With loads of veggies, herbs and spices

More Chicken recipes ->
0 foodies cooked this
I love this simple Moroccan-style couscous dish – the sweet roast vegetables really make it sing
Serves 4
1h 35m
Super easy
Method

It's best to use a nice free-range or organic chicken for this dish, or the best-quality bird you can afford; and I love the idea of the tasty vegetables in this recipe getting a whole lot of love. If you like, a mint sauce would make a great accompaniment. Pretty delish!

Preheat the oven to 200°C/400°F/gas 6. Place your chicken on a chopping board and make some deep criss-cross slashes in its legs with a sharp knife. This helps the salt and spices to flavour the meat, and it also helps to cook the chicken a little bit more quickly.

Stuff the lemon halves inside the chicken, rub the skin with olive oil, salt, pepper and the cumin. Place the chicken in a roasting tray and pop it in the preheated oven.

After 15 minutes in the oven, turn the heat down to 180°C/350°/gas 4 and add the onions and carrots to the roasting tray. Roast for another hour, shaking the tray now and then, until the chicken is cooked. (The chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

Carefully lift the chicken onto a plate and cover with foil to keep warm. Spoon the vegetables onto your chopping board and chop them roughly, then tip them back into the tray and place on the heat. Add 500ml water and then scrape all the lovely sticky bits off the bottom of the tray with a wooden spoon.

Add the chopped peppers, smoked paprika, coriander and couscous to the tray. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray. Bring to the boil, then turn the heat off and leave to rest for 5 minutes or until the couscous has absorbed all of the water. Fluff up the couscous using a fork and stir through the chopped mint and a good lug of extra virgin olive oil.

Cut the chicken up into joints and serve on a large plate on a bed of the tasty roast-vegetable couscous.

Nutritional Information Amount per serving:
  • Calories 815 41%
  • Carbs 36.3g 16%
  • Sugar 7.7g 9%
  • Fat 46.8g 67%
  • Saturates 11.9g 60%
  • Protein 59.5g 132%
Of an adult woman's guideline daily amount

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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