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  • 5servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D
MineralsNatrium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons smoked paprika

  2. 1 tablespoon chilli powder

  3. 2 1/2 tablespoons curry powder

  4. 1 1/2 tablespoons dried onions

  5. 1 1/4 teaspoons salt

  6. 1 teaspoon garlic granules

  7. 1/4 teaspoon ground black pepper

  8. 1/4 teaspoon rubbed sage

  9. 1 pinch ground ginger

  10. 125ml chicken stock

  11. 60ml vegetable oil

  12. 1 whole chicken

  13. 250ml chicken stock

  14. 750ml water

  15. 2 tablespoons fresh lemon juice

  16. 30g butter

  17. 400g couscous

  18. 1 tablespoon curry powder

  19. 2 teaspoons dried onions

  20. 2 teaspoons smoked paprika

  21. 1/2 teaspoon rubbed sage

  22. 1/4 teaspoon garlic granules

  23. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 C / Gas mark 6.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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