1 x 2kg chicken
50g butter, softened
1 teasp. ground cumin
1 teasp. ground ginger
1 teasp. ground turmeric
1 teasp. paprika
1 teasp. ground cinnamon
Pinch of cayenne pepper
Salt and freshly ground pepper
1 lemon
1 onion, peeled and cut into 8 wedges
2 garlic cloves, roughly chopped
55g sultanas
12 dried apricots, roughly chopped
250ml chicken stock, homemade if possible
To serve: Tender stem broccoli
200g couscous
200mls boiling water
Zest and juice of 1 lemon
1 tablesp. olive oil
50g nuts, pistachios if available, roughly chopped
50g dried fruit, apricots or dates, finely chopped
Handful of coriander leaves, roughly chopped
1 x 2kg chicken
50g butter, softened
1 teasp. ground cumin
1 teasp. ground ginger
1 teasp. ground turmeric
1 teasp. paprika
1 teasp. ground cinnamon
Pinch of cayenne pepper
Salt and freshly ground pepper
1 lemon
1 onion, peeled and cut into 8 wedges
2 garlic cloves, roughly chopped
55g sultanas
12 dried apricots, roughly chopped
250ml chicken stock, homemade if possible
To serve: Tender stem broccoli
200g couscous
200mls boiling water
Zest and juice of 1 lemon
1 tablesp. olive oil
50g nuts, pistachios if available, roughly chopped
50g dried fruit, apricots or dates, finely chopped
Handful of coriander leaves, roughly chopped
Preheat the oven to, 180°C (350°F). Gas Mark 4.
To prepare the chicken: In a bowl, mix the butter with the cumin, ginger, turmeric, paprika, cinnamon and cayenne pepper. Place the chicken in a roasting tin. Starting at the neck end of the chicken, slide your fingers under the skin of the breast and upper part of legs to loosen the skin.
Spread half the butter mixture under the skin. Then spread the rest over the chicken. Season with salt and black pepper. Place the full lemon in the cavity.
Add the chopped onion to the roasting tin. Pop in the oven and roast for 25 minutes. Then add a cup of water, the garlic, sultanas and apricots. Roast for another 50 minutes, until the chicken is cooked.
To prepare the couscous: Place the couscous in a heatproof bowl, add the lemon zest and juice, a tablespoon of oil and 200ml boiling water. Stir well, cover and set aside for 3-4 minutes or until the liquid is absorbed.
Use a fork to separate the grains. Stir through the nuts and dried fruit, coriander leaves. Taste and season with salt and pepper.
Transfer the chicken to a carving board. Remove any excess fat from the roasting tin and set it over a medium-high heat. Add the stock and cook, scraping up any browned bits. Add the juice from the lemon that has been roasted in the chicken. Taste and season. Transfer to a serving bowl.
Preheat the oven to, 180°C (350°F). Gas Mark 4.
To prepare the chicken: In a bowl, mix the butter with the cumin, ginger, turmeric, paprika, cinnamon and cayenne pepper. Place the chicken in a roasting tin. Starting at the neck end of the chicken, slide your fingers under the skin of the breast and upper part of legs to loosen the skin.
Spread half the butter mixture under the skin. Then spread the rest over the chicken. Season with salt and black pepper. Place the full lemon in the cavity.
Add the chopped onion to the roasting tin. Pop in the oven and roast for 25 minutes. Then add a cup of water, the garlic, sultanas and apricots. Roast for another 50 minutes, until the chicken is cooked.
To prepare the couscous: Place the couscous in a heatproof bowl, add the lemon zest and juice, a tablespoon of oil and 200ml boiling water. Stir well, cover and set aside for 3-4 minutes or until the liquid is absorbed.
Use a fork to separate the grains. Stir through the nuts and dried fruit, coriander leaves. Taste and season with salt and pepper.
Transfer the chicken to a carving board. Remove any excess fat from the roasting tin and set it over a medium-high heat. Add the stock and cook, scraping up any browned bits. Add the juice from the lemon that has been roasted in the chicken. Taste and season. Transfer to a serving bowl.
Carve the chicken and serve with the chunky sauce, the couscous and tender stem broccoli.
