Couscous salad with Moroccan spiced chicken

2013-01-04_20-28-14_969

Couscous salad with Moroccan spiced chicken

This dish is a winner. Winner, winner chicken dinner. I had a quarter of a chook in the freezer and wanted to roast it rubbed in Moroccan spices and serve it with a fresh, flavour packed salad with couscous. It worked a treat. The fresh flavours of the mint, rocket and goat cheese in the salad are just what one needs to eat on a 40oC day. Granted, I baked the chicken in the oven, but that yummy crisp spicy skin was well worth it. I had a little of my Leaning Oak onion and garlic goat cheese left. I think that worked very well in this, so I’d recommend it if you can find something similar near you.

Serves 3

1 cup chicken stock
1 cup couscous
1/4 chicken (with the leg)
1 teaspoon coriander seeds
1 teaspoon cumin
1 teaspoon sweet paprika
1/4 teaspoon smoked hot paprika
1/4 teaspoon peppercorns
1 clove garlic
1/4 teaspoon salt
2 teaspoons olive oil
1 Spanish onion, finely sliced
1 cup tomatoes, chopped
1 cup fresh mint, chopped
1/4 cup goat cheese, crumbled
1 lemon
2 cups rocket

Preheat the oven to 200oC. Grind the coriander seeds, cumin, peppercorns, garlic, paprika and smoked paprika in a mortar and pestle. Add the salt and olive oil and combine. Rub the spice mix thoroughly all over the chicken. (If you have time, feel free to do this in advance and let it marinade.)  Roast in the hot oven for 30 minutes then turn the chicken and roast for another 30 minutes. Remove from the oven and rest.

Cook the couscous according to packet directions in the chicken stock. Tip the chicken juices into the couscous with the sliced onion. Fluff the couscous with a fork and allow it to cool a little. Cut the lemon in half and squeeze over the juice (be sure to catch any pips). Stir the tomatoes, mint, rocket and goat cheese.

Cut the crisp chicken skin into roughly equal sized pieces and tear/cut the chicken meat from the bones.

Dish up a pile of couscous salad and top with chicken meat and skin. Enjoy.

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