Moroccan chicken with date and roasted almond couscous recipe Recipe

Proudly supported by

Give your roast chook a spice rub and lemon stuffing, then serve it on a bed of couscous with a zingy dressing and savour the exotic flavour. With its aromatic flavour base of spices, dates and pomegranate, this couscous is a star not just a side.

Ingredients

2.4kg whole chicken

1 lemon, quartered

2 Tbsp Moroccan spice mix

2 tsp harissa paste

2 Tbsp olive oil

Sea-salt flakes and freshly ground black pepper, to season

Sprigs of thyme, to garnish

Lemon wedges, to serve

Dressing

230g jar pitted Sicilian green olives, drained

3 medium green chillies, halved, seeds removed and chopped

1 small clove garlic, chopped

1 cup chopped coriander leaves and stems

1/2 cup extra virgin olive oil

1/3 cup lemon juice

Couscous

1 Tbsp olive oil

1 onion, finely chopped

2 tsp Moroccan spice mix

2 tsp harissa paste

400g packet pearl couscous

3 cups chicken stock

3/4 cup Medjool dates, chopped

1/2 cup roasted almonds, chopped

1/2 cup roughly chopped flat-leaf parsley

Pomegranate arils, to garnish

Method

Preheat oven to 180°C fan-forced (200°C conventional). Pat chicken dry with paper towel. Tuck wings underneath. Place lemon in cavity of chicken and tie legs together with kitchen string. Transfer chicken to a large roasting pan.
In a small bowl, combine spice mix, harissa and olive oil. Rub evenly over chicken. Season. Completely cover pan with greased foil to make a tent. Roast for 1 hour and 30 minutes. Remove foil. Spoon over cooking juices. Cook for a further 1 hour to 1 hour and 15 minutes, spooning over juices, or until skin is golden and juices run clear when a skewer is inserted into the thickest part of the thigh.
Meanwhile, to make dressing, process olives, chillies, garlic and coriander until finely chopped. Transfer to a bowl. Whisk in oil and juice. Season to taste.
To make couscous, heat oil in a saucepan on medium. Add onion and cook for 5 minutes, until softened. Stir in spice mix, harissa paste and couscous. Add stock and bring to the boil. Cover and simmer gently for 7 minutes. Stir in chopped dates. Sit, covered, for 5 minutes, or until liquid is absorbed. Transfer to a large oven tray. Spoon over 1/2 cup of the dressing and mix well. Cool to room temperature. Refrigerate until ready to serve.
Spoon couscous into serving bowl, stir in chopped almonds and parsley, and scatter with arils. Sit chicken on top, garnish with thyme sprigs and serve with lemon wedges and remaining dressing.