Spice-rubbed Chicken with Roast Vegetable Couscous
- 1 tsp Cumin
- 2 tsp Curry Powder
- 1 tsp fresh Ginger
- Pinch of Cayenne Pepper
- Pinch of Ground Cloves
- ½ tsp Salt
- ½ Tbsp Oil
- 1 Chicken
- Roast Vegetable Couscous
- 1 Beetroot, boiled for 5 minutes then cooled, peeled and diced, or use canned diced beetroot
- 3 cups diced Pumpkin (approx ¼ pumpkin)
- 1 tsp Cumin seeds
- 1 Red Onion, peeled and diced
- ½ tsp Ground Cardamom
- ½ Orange, juice and zest
- 1½ cups Couscous
- 1½ cups Chicken Stock
- 2 handfuls chopped Parsley
Preheat the oven to 180ºC. Combine the ingredients for the spice rub in a small bowl.
Pat the chicken dry with a paper towel. Place it in a roasting pan and slide your fingers underneath the skin of the breasts so that it separates from the flesh. Spoon half of the spice rub under the skin of the breasts, massaging it around, taking care not to tear the skin.
Smear the remaining spice rub all over the skin of the chicken. Place the orange zest and juice into the cavity of the chicken and tie the legs together with kitchen twine. Roast the chicken in the preheated oven, allowing for a cooking time of 40 minutes per kilo, plus an additional 20 minutes. (Allow 55 minutes per kilo, plus 20 minutes extra at 180°C to roast a whole stuffed chicken. If the oven is on fan-bake, whole birds require 40 minutes per kilo, plus 20 minutes extra at 180°C).
While the chicken is cooking, start to prepare the couscous. Drizzle one tablespoon of the oil over the beetroot and pumpkin and roast in the oven with the chicken for about 25-35 minutes, or until the pieces are tender.
To assemble the couscous, heat the remaining oil in a frying pan. Add the cumin seeds and when they are popping and sizzling add the onion. Cook until the onion is tender, then stir in the cardamom, orange juice and zest. Add the stock and bring to a simmer.
When simmering, stir in the couscous and turn off the heat. Mix well and fold in the roasted vegetables and parsley. Allow the chicken to rest for 10 minutes before serving.
You can use leftover roasted vegetables instead of the roasted pumpkin and beetroot in the couscous. This roast can be served hot or cold. Both the chicken and couscous are delicious served cold at picnics and buffets.
Courtesy of Food Magazine. Recipe by Sophie Gray. Photography by Shaun Cato-Symonds.
By Food Magazine