MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roast Chicken With Fully Loaded Cous-Cous
 Categories: Poultry, Pasta, Herbs, Vegetables, Fruits
      Yield: 6 Servings

      4 lb Free range, corn fed chicken
           Olive oil
      1    Lemon

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           Salt & pepper
      1 ts Rosemary
      1 ts Ground cumin
      1 ts Ground coriander
    1/2 ts Turmeric
      1 ts Thyme
      3 cl Garlic
      1 pn Paprika
      1 pn Cayenne

MMMMM-------------------------COUS-COUS------------------------------
     50 g  Cous Cous; per person
           Chicken stock/broth; boiling
           Dried apricots; fine diced
           A few dried dates;
           - fine diced
     30 g  Pkg dried mushrooms (1 oz)
    1/2    Bell pepper; fine diced
    1/2    Red bell pepper; fine diced
      1 sm Red onion; fine diced
      1 ts Harissa
      1 sm Handful flat leaf parsley;
           - chopped
    1/2 ts Dried mint

MMMMM-----------------------ACCOMPANIMENTS----------------------------
           Jar of Harissa
           Natural or Greek yoghurt

  For The Chicken:

  Mix the herbs and spices together with the crushed garlic, season
  with salt and pepper

  Cut any string off your chicken, trim any excess fat off and then
  rub with olive oil, rub the whole chicken with the spice mix and
  leave to marinade in the fridge for as long as possible.

  Remove the chicken from the fridge 30 minutes before you want to
  cook.

  Pre heat oven to 392°F/200°C.

  Cook your chicken for 1-1/2 to 3 hours depending on the size. When
  it's done it the legs should pull off very easily.

  Place on a board and cover with tin foil and a tea towel before
  serving.

  Note:

  I rubbed the chicken with all of the spices on the morning before I
  cooked it just so they had extra time to get into the meat.

  For The Cous Cous:

  Place the cous cous in a bowl along with all of the ingredients,
  cover with the boiling broth or stock.

  Mix well.

  Cover the bowl with cling film and set aside for 10 minutes.

  Note:

  For the Cous Cous I used about 50 g per person, you can of course
  use a lot more if you wish. I also used a roughly 2 parts stock to
  1 part cous cous theory although I just tipped the water in until I
  thought it was wet enough. The rest of the ingredients for the cous
  cous were just what I thought looked enough.

  Serve with flat breads and a carrot-orange salad.

  The best way to serve it is on a big board in the centre of the
  table and just let everyone tuck in, failing that just carve the
  chicken up, plate up with a flat bread, some cous cous, some carrot
  and orange salad, a dollop of yoghurt and a couple of spoons of
  harissa. Eat with your fingers

  From: http://blog.chilliupnorth.co.uk

  Uncle Dirty Dave's Archives

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