The zingy and warm flavours of preserved lemon and ginger permeate this chicken and its couscous stuffing. The stuffing becomes a flavoursome side dish.
- 1 cup couscous
- 1 tablespoon olive oil
- 3 tablespoons slivered almonds, toasted
- ¼ preserved lemon, skin only, finely sliced
- 2cm piece of ginger, peeled and grated
- Sea salt
- Freshly ground black pepper
- 1 tablespoon sweet paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 onions, sliced into thick rounds
- 1.6kg free-range chicken
- 250ml white wine
What to do
To make the stuffing, put the couscous and oil in medium bowl. Pour over 250ml boiling water and cover with plastic wrap.
Allow to stand for 10 minutes, then uncover and fluff up the couscous with a fork. Stir through the almonds, preserved lemon and ginger and season with salt and pepper. Set aside.
For the chicken, combine the spices in a small bowl and mix well.
Preheat the oven to 220*C. Lay the onion slices in 2 rows down the centre of a roasting tray with them just touching one another. Rinse and pat he chicken dry and place in on top of the onion. Dust the top of the chicken with the spice mixture and season with salt and pepper.
Stuff the chicken with the couscous, then tie its legs together. Pour the wine into the tray and place the tray in the oven.
Roast for 15 minutes, then baste the chicken with the tray juices and turn the oven down to 180*C. Continue to cook the chicken for a further 45 – 60 minutes or until cooked through. Cut the chicken into pieces and serve with the couscous stuffing.
This recipe for using preserved lemon is from my sister, Liza McKilliam whose birthday celebrations kick started a big interest in cooking with preserved lemons. More recipes coming soon. Waiting for the image from Liza!