CHICKEN AND COUSCOUS WITH A PUNCHY RELISH
Provided by Tara O'Brady
Categories Chicken Kid-Friendly Dinner Couscous Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 4, generously
Number Of Ingredients 14
Steps:
- Preheat an oven to 400°F with a baking pan on the lower middle rack.
- Pat the chicken dry with paper towels. Rub the butter all over the chicken, making sure to give the back a good coating. Season generously with salt and pepper, inside and out. Position the wing tips behind the back and tie the legs together. Place the chicken, breast side up, on the preheated pan. Roast for 30 minutes.
- Meanwhile, stir the juice from 1/2 lemon into the stock in a small saucepan. Heat over medium-low heat until steaming, then pop in the garlic. Pull from the heat and keep in a warm spot. (I leave it on top of the hot stove, but with the burner off.) After 30 minutes are up for the chicken, pour 1 cup of the liquid into the baking pan, holding back the garlic, and roast for 30 minutes more.
- Cut the juiced lemon half into wedges; keep the other half for the relish.
- Pull the baking pan from the oven. Sprinkle the couscous around the chicken. Pour the remaining liquid onto the couscous and tuck in the lemon wedges and soaked garlic. Return the baking pan to the oven and continue to roast until both the chicken and the couscous are cooked through, around 30 minutes. If the liquid is absorbed before the couscous is cooked, add more liquid, a half cup at a time, as needed.
- Let the baking pan stand for 10 minutes while you make the relish. Squeeze the (now) roasted garlic into a small skillet. Add the oil and set the pan over medium heat. When the oil is hot, add the anchovies and red pepper flakes. Cook, stirring and breaking up the anchovies and garlic, until they've turned into a grungy paste, 2 to 3 minutes. Add the capers to the pan, and cook for 1 minute more. Stir in the juice from the second half of the lemon, along with the raisins and half of the parsley. Reduce the heat and simmer for 2 minutes, then check for seasoning. Remove the chicken to a board and carve as you'd like. Fluff the couscous with a fork, then arrange the cut chicken on top. Scatter the rest of the parsley over the whole baking pan of chicken and couscous, and serve with the relish.
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Asithandile Mbopha
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved the combination of chicken and couscous, and the relish was the perfect finishing touch. I will definitely be making this dish again for my next party.
Sk Mofis Hosen
[email protected]Will make again!
Kevin Johnson
[email protected]This dish was a bit time-consuming to make, but it was definitely worth the effort. The chicken was fall-off-the-bone tender and the couscous was fluffy and flavorful. The relish was the perfect finishing touch, adding a nice tangy flavor. I would de
Salawodin Ansari
[email protected]Amazing!
Rabina khatoon
[email protected]I'm not usually a fan of chicken and couscous, but this dish changed my mind. The chicken was tender and flavorful, and the couscous was perfectly cooked. The relish added a nice pop of flavor and brightness. I will definitely be making this dish aga
md Tufayel ahmed
[email protected]Would recommend!
Steven Toulmin
[email protected]I made this dish for a dinner party and it was a huge success. Everyone raved about how delicious it was. The chicken was cooked perfectly and the couscous was light and fluffy. The relish was the perfect finishing touch. I will definitely be making
MdJibon Alom
[email protected]5 stars!
Lana Kook
[email protected]I was skeptical about the combination of chicken and couscous, but I was pleasantly surprised. The flavors complemented each other perfectly. I especially liked the addition of the relish, which gave the dish a nice tangy flavor.
Jimmy X Vevo
[email protected]Easy to make and delicious!
Tosia Olszowy
[email protected]This dish was a hit with my family! The chicken was tender and juicy, the couscous was fluffy and flavorful, and the relish added a nice pop of flavor. I will definitely be making this again.
Kat Cartsay
[email protected]Yum!