Curried roast chicken with couscous
A great blend of exciting and subtle flavours that are infused into the chicken during cooking, making every bite juicy and lively. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Ingredients
Serves: 5
- 2 tablespoons smoked paprika
- 1 tablespoon chilli powder
- 2 1/2 tablespoons curry powder
- 1 1/2 tablespoons dried onions
- 1 1/4 teaspoons salt
- 1 teaspoon garlic granules
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon rubbed sage
- 1 pinch ground ginger (optional)
- 2 tablespoons fresh lemon juice
- 125ml chicken stock
- 60ml vegetable oil
- 1 whole chicken
- 250ml chicken stock
- 750ml water
- 2 tablespoons fresh lemon juice
- 30g butter
- 400g couscous
- 1 tablespoon curry powder
- 2 teaspoons dried onions
- 2 teaspoons smoked paprika
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon garlic granules
- 1 bay leaf
Method
Prep:30min ›
Cook:1hr30min ›
Ready in:2hr
- Preheat oven to 200 C / Gas mark 6.
- Stir together 2 tablespoons of smoked paprika, chilli powder, 2 1/2 tablespoons curry powder, 1 1/2 tablespoons dried onions, salt, 1 teaspoon garlic granules, black pepper, 1/4 teaspoon sage and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 125ml chicken stock and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting tin.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 75 degrees C in the thickest part of the thigh.
- While the chicken is roasting, bring 250ml chicken stock, water, 2 tablespoons lemon juice and butter to the boil in a large saucepan. Stir together the couscous, 1 tablespoon curry powder, 2 teaspoons dried onions, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic granules and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Watch how!
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Reviews & ratings
Average global rating:
(63)
Reviews in English (52)
I would reduce the oil and stock by almost half as the paste almost became a sauce. Chicken was great but couscous lacked a bit of flavour. Still went down well and will do again. - 06 Jan 2011
Altered ingredient amounts. I made this recipe and it was awesome. I did change it slightly though. I didn't actually make the couscous because I'm not a big fan of it. The chicken came out perfect though! I didn't put in as much oil as was suggested, and used olive oil instead of vegetable oil but it was still good. I wanted it really tender so I put it in the oven, covered with foil, for 2 hours at 150C. Then I took off the foil and turned up the oven to about 170C and baked for another hour. If you have the time to do that, it's amazing. I will definitely be making this recipe again. Thanks! - 28 Feb 2010
This recipe was amazing and so simple to make! - 28 Feb 2010