members recipes

Ingredients
1.6 kilo chicken
Cous cous
Good punch of dried cumin
Good pinch of dried coriander

1 can of chickpeas, drained
Olive oil

Fresh tarragon and coriander, leaves picked and finely chopped
1 lemon
1 handful of roughly chopped, baby spinach
Chicken stock
Salt and pepper
Sumac

Method
Place the cous cous into a bowl and cover with the chicken stock. Add cumin, dried coriander, salt & pepper, sumac. Leave covered with a plate for 10 minutes to steam.

Put chickpeas in a new bowl and add olive oil, tarragon, fresh coriander. Season and add some sumac, zest of the lemon. Season with dried coriander, cumin and add baby spinach and the juice of the lemon. Add olive oil and mix.

Mix the cous cous into the chickpea mixture then pop inside the chicken. Add half of the lemon to hold the cous cous in the cavity of the chicken. Rub sumac all over the chicken with salt, pepper and oil.

Roast in the oven at 180c for an hour to an hour and a half or until cooked and golden.

Rest for 10 minutes and serve with common coleslaw.