MOROCCAN SPICED CHICKEN WITH CITRUS AND FIG COUSCOUS
Serves 4 Prep and cook time: 1 hr 50 minutes
• 1.6kg chicken • 1 lemon, halved • 2 cloves garlic, bruised • 1 tablespoon extra-virgin olive oil • 3 teaspoons sumac • 1½ teaspoons ras el hanout (see Test Kitchen tip) • 1 cup (200g) couscous • 20g butter • 4 (80g) dried figs, chopped finely • 1 tablespoon finely chopped preserved lemon • 1 orange, zest grated, fruit juiced • ¼ cup coriander, chopped coarsely • 1 tablespoon mint, chopped finely • ¼ cup (35g) pistachios, chopped coarsely
1. Preheat the oven to 180°C (160°C fan-forced),
2. Rinse the chicken and pat dry with paper towel. Put the lemon and garlic cloves into the chicken cavity and secure the legs with kitchen string. Place the chicken in a medium roasting pan. Drizzle the olive oil over the chicken and rub it into the skin. Sprinkle all over with the spices and season with sea salt flakes and freshly ground black pepper.
3. Roast for 1½ hours, turning the chicken every 30 minutes, or until cooked through. Cover loosely with foil and leave to rest for 10 minutes.
4. Meanwhile, put the couscous into a medium-sized bowl and add butter. Season with sea salt and freshly ground black pepper. Pour over 1 cup (250ml) boiling water and cover the bowl with clingfilm. Leave for 10 minutes, then fluff up with a fork. Add the figs, preserved lemon, orange zest and juice, and stir through with a fork. Stir in the coriander, mint and pistachios.
5. Carve the chicken, drizzle with pan juices and serve with couscous. Not suitable for freezing or microwaving.
Test Kitchen tip: Ras el hanout is a Moroccan spice blend that usually contains allspice, cumin, paprika, fennel seed, caraway seed and saffron. Find at most metropolitan Woolworths stores. ✤